3 to 4 medium-large zucchini (about 2 lb.)
2 garlic cloves
1 teaspoon salt, divided
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1/4 teaspoon pepper
4 oz. refrigerated fettuccine
1/3 cup julienned fresh basil, divided
1 tablespoon grated lemon peel
2 oz. Parmesan cheese, shaved into curls, divided
With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
With side of chef’s knife, mash garlic and 1/2 teaspoon of the salt on cutting
board into paste. Combine zucchini ribbons, garlic paste, oil, lemon juice and
pepper in large bowl. Cover and refrigerate overnight.
Cook fettuccine according to package directions. Drain; rinse under cold water
Toss zucchini mixture with half of the basil, lemon peel and remaining 1/2
teaspoon salt. Add fettuccine; toss. Add half of the cheese curls; toss. Serve
topped with remaining cheese curls and basil.