Grilled Summer Squash with Fettuccine
Elevate your summer pasta game with this vibrant Grilled Summer Squash with Fettuccine recipe—a delightful fusion of smoky, charred squash and creamy Parmesan-coated pasta. Perfectly cooked fettuccine is tossed with tender, grill-kissed ribbons of zucchini and yellow summer squash, then draped in a zesty lemon-garlic dressing for a burst of fresh, tangy flavor. Fresh basil adds an aromatic touch, while a sprinkling of Parmesan brings a savory richness to every bite. Ready in just 35 minutes, this easy yet elegant dish is ideal for busy weeknights or as a centerpiece for al fresco dining. Vegetarian-friendly, packed with seasonal ingredients, and bursting with summer vibes, this recipe is a must-try for anyone seeking light yet satisfying pasta fare.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 medium (yellow or zucchini) Summer squash
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
- 3 cloves Garlic
- 1 cup, grated Parmesan cheese
- 0.25 cup, chopped Fresh basil leaves
- 1 tsp (adjust to taste) Salt
- 0.5 tsp (adjust to taste) Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta is cooking, preheat an outdoor grill or grill pan over medium-high heat.
Slice the summer squash into long, thin slices (about 1/4-inch thick). Brush both sides of the squash slices with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
Grill the squash slices for 2-3 minutes on each side until tender and lightly charred. Remove from the grill and let them cool slightly. Once cool enough to handle, cut the slices into bite-sized strips.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, a pinch of salt, and black pepper to create the dressing.
In a large skillet or serving bowl, toss the cooked fettuccine with the grilled summer squash, prepared dressing, grated Parmesan cheese, and chopped fresh basil. If needed, add a splash of the reserved pasta water to help coat the pasta evenly.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Serve immediately, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 24.9 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1199 mg | 26% | |
*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.
