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Zucchini Fettuccine

Sep 28, 2017 · 22 Comments

This Zucchini Fettuccine is a perfect 30 minute meal for family dinners any night of the week.

Culture and food are tied together as life and breath, and for the simple reason that culture finds no more universal expression of itself than in how people sustain themselves. It is an encapsulation of ‘home,’ both metaphorically and physically, showcasing not only the ingredients a people have access to, but also how they interpret those ingredients.

Even when available ingredients overlap, interpretations on those ingredients can still manifest quite differently – and that’s where the beautifully subtle differences in what we call ‘gourmet’ can arise. Take for example access to wheat, milk, olive oil, and salt, and then consider the supremely subtle difference in how these were interpreted to create baguette, Italian bread, pan de horno, and pita. All of these are assuredly ‘bread,’ but regional interpretations on, largely, the same set of ingredients has given us several unmistakably different products to work with.

Today’s primary ingredient – fettuccine – is probably an excellent example of what I’m talking about. Here in the states, and especially here in New York, the mere word ‘fettuccine’ conjures images of thick red sauces, layers of melted cheese, or white sauces akin to paste. Of course, we have higher-minded takes on what to top the noodle with, but I’m speaking in vast generalities for the sake of my word count.

To that point, I recently I posted about caponata, and how the ‘peasant food’ that my Sicilian mother prepared is now counted atop the pedestal of ‘authentic gourmet,’ and I realized that it had been quite some time since I posted about what we might have considered to be a ‘regular’ weeknight meal growing up. A sort of ‘peasant food’ interpretation, if you will.

Naturally, we start things off with a pound of fettuccine, but you can, of course, sub in your pasta of choice. From there, dice up about three medium-sized zucchinis with fresh tomatoes, chopped garlic, parsley, fresh basil, and sliced onion in a large bowl. Then add in some olive oil with salt, pepper, dried oregano, and red pepper, and toss until the zucchini chunks are thoroughly coated.

Now, since the zucchini is assured not going to sautee itself, you’re going to need to prep you’re going to need prep a large cast iron fry pan with olive oil, and then pour in the zucchini. After tossing a few times, add in the anchovies, and toss again.

When the zucchini has softened, drizzle a squeeze of lemon juice over the mixture. Fresh lemon juice is always preferable, then add in the pasta, toss again, and give it another drizzle of olive oil.

Once that’s done, I prefer to dust the top of the pasta with a thin layer of grating cheese before serving, but that’s optional.

Living the Gourmet

Yields 4

Zucchini Fettuccine

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 3 - 4 zucchini – peeled and cubed
  • 2 large vine ripe tomatoes – diced
  • 4 cloves of garlic – chopped
  • 1 red onion – sliced thin
  • ½ cup of Italian parsley – chopped
  • ½ cup of fresh basil – chopped
  • 2 oz. can of anchovies – in olive oil
  • Juice of 1 small lemon
  • 1 tsp. of salt
  • 1 tsp. of black pepper
  • 1 tsp. of dried oregano
  • ½ tsp. red pepper flakes
  • 2 tbs. olive oil and more for drizzling
  • 1 lb. of your favorite pasta
  • Romano or Parmesan cheese for grating

Instructions

  1. Prepare the pasta as directed.
  2. Place the diced zucchini, tomatoes, chopped garlic, parsley, fresh basil and sliced onion in a large bowl and drizzle with olive oil. Add the seasonings and toss.
  3. Heat a large cast iron frying pan with 2 tbs. of olive oil; add the zucchini mixture and toss.
  4. Add the anchovies and toss.
  5. When the zucchini become softened add in the lemon juice and once again toss and taste for seasonings.
  6. Add the pasta and toss.
  7. Drizzle with olive oil and serve with grated cheese.
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https://livingthegourmet.com/2017/09/zucchini-fettuccine.html

And there you have it, my ‘peasant good’ interpretation of a fettuccine sauce.

Enjoy!

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Pasta & Noodles fettuccine, italian, main dish, pasta, recipe, vegetables, zucchini

Reader Interactions

Comments

  1. Gloria Roa says

    28/09/2017 at 10:06 pm

    Wonderful I love fetuccini e zucchini :)
    Reply
  2. [email protected]'s Recipes says

    29/09/2017 at 5:09 am

    It looks like a very delicious and healthy everyday meal!
    Reply
  3. Liz says

    29/09/2017 at 12:44 pm

    Such a simple, comforting, delicious pasta! Have a fabulous weekend!!! xo
    Reply
  4. Beth says

    29/09/2017 at 4:29 pm

    That looks like a beautiful lightened up version that will be much healthier than the thick, creamy sauces!
    Reply
  5. Jeni @ Biscuits & Booze says

    29/09/2017 at 5:02 pm

    I have some fresh zucchini in my refrigerator right now that really needs to be used. I love zucchini and love how long it's season lasts!
    Reply
  6. Ginnyg says

    29/09/2017 at 5:20 pm

    What a fresh and inviting dinner! Love your sauted garden veggies spread throughout too.
    Reply
  7. Matt @ Plating Pixels says

    29/09/2017 at 6:23 pm

    I'll be cooking a lot more with zucchini this fall. Totally gonna try this!
    Reply
  8. Jennifer says

    29/09/2017 at 8:30 pm

    This looks fantastic! A lovely meal for a weeknight!
    Reply
  9. Andree-Anne @ singly scrumptious says

    29/09/2017 at 8:45 pm

    Lucky you for growing up eating such lovely things. This dish looks sublime!
    Reply
  10. Joanna @ Everyday Made Fresh says

    29/09/2017 at 9:07 pm

    What a great take on a classic style of pasta. I love the idea of all of these flavors marrying together to create a tasty comfort dish.
    Reply
  11. Noel Lizotte says

    30/09/2017 at 8:58 pm

    It's interesting how the simple foods of our childhood and that our grandparents made are coming into vogue. I think we have a lot of people yearning for the simpler times and flavors this recipe exemplifies.
    Reply
  12. Veena Azmanov says

    30/09/2017 at 9:21 pm

    Oh I love how delicious this sounds. I love zucchini and this looks like a great way to get more in your diet. Love how light this pasta is. I love such light dishes for dinner not loaded with too much sauce. Saving this for later. Thanks
    Reply
  13. Veronika says

    30/09/2017 at 10:13 pm

    I love quick and easy meals during the week. and I love all the ingredients that you incorporated with the pasta! I should definitely make it for my fiance, he will LOVE it!
    Reply
  14. Gloria @ Homemade & Yummy says

    01/10/2017 at 1:18 pm

    Lots of great flavours in this tasty pasta dish. I would eat this any night of the week. Great way to get more use from all the extra zucchini too. I would even serve this to guests....all you need it a glass of wine and dinner is served.
    Reply
  15. Marisa Franca @ All Our Way says

    01/10/2017 at 3:14 pm

    The dish sounds delicious. I grew up with Northern Italian dishes and mamma never put zucchini or pasta together, although Hubby and I have. I love extending pasta with other foods that are less dense in calories. Zucchini is such a great veggie -- you can do so much with it!
    Reply
  16. Big Daddy Dave says

    01/10/2017 at 3:42 pm

    Catherine, The idea of zucchini fettuccine works for me...but i especially could go for that meat and cheese board with that nice crusty bread that you show as a side to the entree. Take Care, Big Daddy Dave
    Reply
  17. Chiara says

    01/10/2017 at 6:58 pm

    What a delicious dish Catherine, I love pasta ! Have a nice week my dear, hugs !
    Reply
  18. Teri Stephens says

    02/10/2017 at 12:19 am

    If this is peasant food, call me a peasant for life. This looks amazing, you truly create recipes after my own heart. Love this one.
    Reply
  19. Adriana Lopez Martin says

    02/10/2017 at 3:04 am

    Beautiful dish lovely idea and that chorizo yummy! Perfect pasta dish for a wine pairing night too. I am craving it now. Wish I could try =)
    Reply
  20. valmg @ From Val's Kitchen says

    02/10/2017 at 10:13 am

    My husband is a big fan of zucchini as well as dishes with a somewhat Greek feel. I bet he would absolutely love this pasta dish.
    Reply
  21. Swathi says

    02/10/2017 at 7:19 pm

    Catherine and Tamy you guys always make simple pasta dish so gourmet. I like this Zucchini fettuccine it has lot of flavor and healthy dish which my kids love it. I am going to make it.
    Reply
  22. Ashley - Forking Up says

    09/10/2017 at 3:02 pm

    I love that there's more veggies in this than pasta! What a great way to cut down the carbs while also still getting some yummy noodles in there. Great job on making such a healthy and tasty dish!
    Reply

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