This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.
Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.
Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days.