Fettucine, Zucchini and Basil with Chardonnay
1 Package egg fettuccine (approx. 500 g)
6 Small zucchini, washed, peeled and cut into fine strips about 1½ inches long
1 Bunch basil, chopped coarsely
1 Cup cream
½ Cup grated Parmesan cheese
2 Cloves garlic, finely chopped
1 Cup TERRA Chardonnay
Place zucchini in a large saucepan with some butter, oil and one clove of the garlic. Add the TERRA Chardonnay, cover and simmer for 20 minutes.
When zucchini are fork tender, add chopped basil, the remaining garlic, cream and the Parmesan cheese. Salt and pepper to taste.
Concurrently, cook the fettuccine in salted boiling water as per the package instructions. When done, drain and add to the zucchini sauce. Heat together over moderate heat.
Serve hot. Add a sprinkle more of Parmesan cheese and, if you like, a full leaf of basil for presentation. And definitely pair it with a glass or two of TERRA Chardonnay!