Fettuccine with Vegetable Ribbons
Elevate your pasta night with this vibrant and refreshing Fettuccine with Vegetable Ribbons recipe, a perfect blend of simplicity and elegance. Thin ribbons of zucchini, carrot, and yellow squash are tossed with al dente fettuccine in a fragrant garlic-infused olive oil, then finished with a touch of zesty lemon, grated Parmesan, and fresh parsley. The vegetable ribbons not only add a pop of color but also bring a light and fresh twist to this pasta dish. Ready in just 35 minutes, this easy yet impressive meal is ideal for weeknight dinners or casual entertaining. Customize with a pinch of red pepper flakes for a hint of heat, and don’t forget to garnish with extra Parmesan for a creamy, savory finish your family will love. Perfect for those seeking a quick, wholesome, and flavorful pasta recipe!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Yellow squash
- 3 tbsp Olive oil
- 3 cloves Garlic cloves
- 1 tsp Lemon zest
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 to taste Salt
- 1 to taste Black pepper
- 0.5 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, prepare the vegetable ribbons. Using a vegetable peeler, carefully peel the zucchini, carrot, and yellow squash into thin ribbons. Stop when you reach the seeds at the center of the zucchini and squash.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let it burn.
Add the vegetable ribbons to the skillet and toss gently to coat them in the garlic-infused oil. Cook for 2-3 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the cooked fettuccine to the skillet along with the lemon zest and about 1/2 cup of the reserved pasta water. Toss everything together until well combined. Add more pasta water if needed to create a light sauce.
Stir in the grated Parmesan cheese and season with salt, black pepper, and red pepper flakes (if using). Toss gently to ensure everything is evenly coated.
Remove the skillet from the heat and sprinkle the fresh chopped parsley over the pasta. Serve warm, with additional Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5638 mg | 245% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 34.2 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
