Fettuccine With Zucchini
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound medium-size zucchini, about 6, diced
- Salt
- 4tablespoons extra virgin olive oil
- 1½cup minced onion
- 1cup pine nuts
- 3cloves garlic, slivered
- 1pound fresh fettuccine
- Freshly ground black pepper
- 3tablespoons minced flat-leaf parsley leaves
- ½cup grated Grana Padano
Nutritional analysis per serving (6 servings)
531 calories; 30 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 18 grams protein; 556 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
- Step 2
Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.
Private Notes
Comments
a good way to make sure you don't end up short on pasta water is to grab the cooked noodles out of the pot with tongs and put right in the pan, rather than using a strainer to drain it. save yourself a dish to wash, plenty of pasta water to draw from if you need it - no need to 'drain' the noodles anyway since you're going to be adding the water. :)
I find teh salting step unnecessary - young zucchinia are not bitter. When the salt is rinsed off, the zucchini become wet and do not brown in the pan. Simply wipe, chop, and saute.
Grana Padano is not available in villages in the Adirondacks, and undoubtedly other benighted locales outside large cities. Parmesan, Asiago and Romano are, according some websites, acceptable substitutes.
I wish recipe writers would give substitutes for those of us who are not privileged to live in New York City, Boston, or other such places. It rings of snobbery.
This was sensational. I used dried fettucini, that took about 12 minutes to be ready to drain and add. I also used parm, not Grana Padana. And I added about six pieces of cooked and crumbled bacon. Sensational! Could try adding some frozen peas?
The ingredients were good but the timings and temperatures didn’t work for me. I turned up the heat in every step to get a bit of colour. I think I would’ve preferred this as a less wet pasta
Only substituted linguini for fettuccine and parmesan cheese for Grana Padano, otherwise followed recipe with delicious results. I followed the advice of not straining the pasta, and just taking from the pot directly into the pan and didn’t have to worry about lack of pasta water. This was simple and satisfying. Will definitely make again.
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