Sauteed Zucchini and Fettuccine
Transform your weeknight dinners with this vibrant and delicious Sautéed Zucchini and Fettuccine recipe that’s as comforting as it is wholesome. This dish highlights tender fettuccine pasta paired with perfectly sautéed zucchini, seasoned with garlic, red pepper flakes, and a hint of lemon for a zesty pop. A luscious coating of melted Parmesan cheese ties everything together, creating a silky, flavorful sauce with just a touch of reserved pasta water. Ready in just 30 minutes, this recipe strikes the perfect balance between simplicity and sophistication, making it ideal for busy evenings or casual entertaining. Garnish with fresh parsley for a burst of color and extra Parmesan for that irresistible cheesy finish. Perfect as a standalone vegetarian entrée or as a side dish for your favorite protein, this pasta dish is bound to become a staple in your rotation.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 3 medium Zucchini
- 3 units Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta cooks, wash and trim the ends of the zucchinis. Slice them into thin rounds or half-moons, about 1/4 inch thick.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and the mixture to become hot.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, but be cautious not to let it burn.
Add the sliced zucchini to the skillet. Season with salt, black pepper, and red pepper flakes. Sauté for 6-8 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
Reduce the heat to low. Add the cooked fettuccine to the skillet with the zucchini. Toss to combine.
Gradually add the reserved pasta water, a little at a time, to loosen the sauce and help coat the pasta. Stir well.
Mix in the grated Parmesan cheese until it melts and creates a light, creamy coating on the pasta and zucchini.
Add the fresh lemon juice and chopped parsley to the skillet. Give everything a final toss to combine.
Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 7426 mg | 323% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 53.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1416 mg | 30% | |
*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.
