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.
Print
Zucchini Fettuccine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
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
- Prepare the pasta as directed.
- 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.
- Heat a large cast iron frying pan with 2 tbs. of olive oil; add the zucchini mixture and toss.
- Add the anchovies and toss.
- When the zucchini become softened add in the lemon juice and once again toss and taste for seasonings.
- Add the pasta and toss.
- Drizzle with olive oil and serve with grated cheese.
- Category: Main Dish
- Cuisine: Italian
And there you have it, my ‘peasant good’ interpretation of a fettuccine sauce.
Enjoy!
Gloria Roa says
Wonderful I love fetuccini e zucchini 🙂
[email protected]'s Recipes says
It looks like a very delicious and healthy everyday meal!
Liz says
Such a simple, comforting, delicious pasta! Have a fabulous weekend!!! xo
Beth says
That looks like a beautiful lightened up version that will be much healthier than the thick, creamy sauces!
Jeni @ Biscuits & Booze says
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!
Ginnyg says
What a fresh and inviting dinner! Love your sauted garden veggies spread throughout too.
Matt @ Plating Pixels says
I’ll be cooking a lot more with zucchini this fall. Totally gonna try this!
Jennifer says
This looks fantastic! A lovely meal for a weeknight!
Andree-Anne @ singly scrumptious says
Lucky you for growing up eating such lovely things. This dish looks sublime!
Joanna @ Everyday Made Fresh says
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.
Noel Lizotte says
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.
Veena Azmanov says
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
Veronika says
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!
Gloria @ Homemade & Yummy says
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.
Marisa Franca @ All Our Way says
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!
Big Daddy Dave says
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
Chiara says
What a delicious dish Catherine, I love pasta ! Have a nice week my dear, hugs !
Teri Stephens says
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.
Adriana Lopez Martin says
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 =)
valmg @ From Val's Kitchen says
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.
Swathi says
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.
Ashley - Forking Up says
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!