2 Tablespoons olive oil 1 Tablespoon unsalted butter 1 zucchini, cut in thirds and each third cut into strips 1 roasted red pepper, cut into strips (you can use fresh red pepper) 1 small onion, cut into slices 2 roasted garlic cloves (you can use fresh garlic) 4 fresh basil leaves, sliced 1/4 cup fresh parsley, chopped 1 cup cream 1/4 cup feta cheese 2 Tablespoons parmigiano-reggiano cheese, grated 1/2 pound gf fettuccine Salt and freshly ground pepper to taste
Cook pasta according to package instructions. Drain and rinse with cold water.
Heat a non-stick skillet over medium heat. Add oil and butter. Add zucchini, red pepper, onion and garlic and saute until vegetables are just tender. Remove to a plate.
Add cream to skillet and bring to a simmer. Add feta, basil and parsley and cook until sauce thickens. Return vegetables to pan and add parmigiano-reggiano. Stir and cook for a few minutes to blend. Add pasta to skillet and toss until all is blended. Season with salt and pepper. Serve immediately.