Zucchini Coins with Fettuccine

For this dish, cut your zucchini into coins and saute in olive oil till golden brown. Remove and drain on paper towels. In the meantime have your water boiling for your 1lb of pasta. In the same pan you sauteed your zucchini, add 2 shaved garlic cloves and about 1/4 cup of olive oil cook till light golden, also add some pine nuts till toasty. Add your cooked pasta and about 3/4 cup of reserved pasta water.

Turn off your heat, add back your zucchini, a good amount of grated romano, and chopped fresh parsley. Toss gently.