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Zucchini Fettuccine Pesto Pasta Recipe

fort lauderdale chef
Servings: 4
  • 3 whole Zucchinis use peeler, cut lengthwise (see picture)
  • 1 cup Red Onion cut into small cubes
  • 1 cup Green Bell Peppers or Any Color cut into small cubes
  • 1 tbsp olive oil cold pressed
  • 1/2 cup Nut-Free Pesto Sauce* (recipe in our cookbook,

  1. Cut off the stem end of the zucchini. Next use the peeler to slice the zucchini. Start at one end of the zucchini and slide it down to the other end. Then slightly turn the zucchini and repeat. Keep doing this until you expose the seeds of the zucchini, stop and disregard the seeded part of the zucchini. It’s super easy and quick to do after you slice it a couple of times. When completed put onto a plate and set aside.
  2. Cut the red onions into small cubes. When completed put onto a plate and set aside.
  3. Cut the green bell peppers into small cubes. When completed put onto a plate and set aside.
  4. Get a large deep saute pan. Put on medium heat. Add olive oil. Add the red onions, green bell peppers, and zucchini, constantly stir and saute for 5 to 7 minutes.
  5. Last step is to add Nut-Free Pesto sauce. (see recipe link down below). Saute for 3 minutes. That’s it. Enjoy! Bon appetite!

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