Fettucine with Zucchini & Pecans

I saw this recipe for Fettucine with Zucchini and Pecans in the
October 2011 Southern Living magazine
and it looked good!

No meat and I could use some of my pecans.

Below, the fettucine noodles are cooking on the back burner.
The pecans are toasting in front.

The large skillet on the right has the butter, olive oil & garlic simmering.

I shredded two zucchini.

Then sauteed the shredded zucchini till tender.

Asiago cheese and basil are then added to the zucchini.

The recipe called for fresh basil, but whenever I get fresh herbs,
it seems that I only use part of them and
the rest go bad.

Here's the meal, ready to eat.
The first night, the asiago cheese flavor was very strong.
The second night, it was weaker, thank goodness.

I read that parmesan cheese could be substituted
for asiago cheese,
which I may try next time I make this.