Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini
photo by IngridH
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 lb zucchini, cut in 2-inch julienne strips (450 g)
- 1⁄3 cup olive oil (80 ml)
- 2 teaspoons garlic, finely minced (up to 3 teaspoons or 10-15 ml per recipe, I usually double what a recipe says)
- 3⁄4 lb whole wheat fettuccine (350 g) or 3/4 lb fettuccine (350 g)
- 1⁄2 cup parmesan cheese, freshly grated (up to 1 cup or 120-250 ml or to taste)
- 3 tablespoons fresh parsley, chopped (45 ml)
-
OPTIONAL ADDITIONAL HERBS
- fresh basil, chopped (optional)
- fresh sage leaf, chopped (optional)
- fresh thyme leave, chopped (optional)
- fresh marjoram, chopped (optional)
-
SALT AND PEPPER
- salt, to taste
- fresh ground pepper, to taste
-
GARNISH
- parmesan cheese, freshly grated
directions
- Steam the zucchini 5 minutes and remove from the heat.
- Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
- Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
- Have a warmed serving dish ready.
- Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
- Serve at once, passing additional Parmesan cheese.
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Reviews
-
5 stars for flavor and for ease of preparation. FANTASTIC! Had the wrong shape of pasta and no fresh herbs and it still rocked the house. Used a julienne slicer from Pampered Chef on the zucchini, steamed it briefly in the microwave. Added a pinch of red pepper flakes to the garlic and oil while that was steeping. Not a bit left over, suitable for the meat eater and the vegetarian. Can't wait to make this again!
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My husband really enjoyed this!!! I did leave out the parmesan (to make vegan) and was going to use pine nuts instead but we were out so I just mixed a bit of nutritional yeast & hemp seed together and topped the pasta with that. Served this with salad and garlic bread. The leftovers made a excellent lunch the next day as well. Thanks so much!!
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I really like how versatile this recipe is. You can make a great dish regardless of what herbs you have on hand. I can't wait to try it in the summer with some fresh basil from the garden. I felt that the zucchini was a bit bland, like due to it's being out of season. I think snow peas would make a great substitute, and look forward to trying it that way. For this meal, I used equal amounts of thyme and sage, which were the herbs I had on hand; but I think I'd cut back on the sage next time as it has a very strong flavor. Thanks for posting!
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WOW, this pasta dish is AWESOME!!! I luv garlic, zucchini, herbs and pasta, so I knew this would be a hit..and it was! I used fresh basil from my garden as the herb of choice and whole wheat spelt pasta, which made for a nutty taste. Mmmm, all the aromas went so well together and I could have gone on eating and eating and eating...;) THANKS SO VERY MUCH for sharing this delightful dish with us, KateL! Ill surely make it often again as it is also very easy and quick to put together.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!