Summer Fettuccine
Capture the vibrant essence of the season with this Summer Fettuccine recipe, a light and flavorful pasta dish bursting with garden-fresh ingredients. Tender fettuccine noodles are tossed with sautéed cherry tomatoes, zucchini, and yellow squash, all lightly caramelized in fragrant garlic-infused olive oil. Bright lemon zest and juice add a refreshing tang, while a sprinkle of red pepper flakes provides a gentle kick. Finished with fragrant fresh basil and a generous dusting of Parmesan cheese, this easy 30-minute recipe is perfect for a quick weeknight dinner or a breezy summer gathering. Enjoy a colorful and wholesome meal that’s as beautiful on the plate as it is delicious!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 cups cherry tomatoes
- 1 medium zucchini
- 1 medium yellow squash
- 3 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves
- 1 cup grated Parmesan cheese
- 0.25 teaspoons red pepper flakes
- 1 medium lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, halve the cherry tomatoes, and thinly slice the zucchini and yellow squash into rounds. Mince the garlic cloves and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the cherry tomatoes, zucchini, and yellow squash to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the tomatoes are slightly blistered.
Zest the lemon and set aside, then juice the lemon into a small bowl.
Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water a little at a time, tossing to create a light sauce that coats the pasta.
Stir in the lemon zest, lemon juice, and remaining tablespoon of olive oil. Adjust seasoning with additional salt and pepper if needed.
Remove the skillet from heat and gently toss in fresh basil leaves and half of the grated Parmesan cheese.
Serve the Summer Fettuccine immediately, topped with the remaining Parmesan cheese and an optional drizzle of olive oil for extra flavor.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 8.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 520 mg | 11% | |
*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.
