Best 5 Easy Zucchini Fettuccine Recipes
Indulge in a symphony of flavors with our delectable Zucchini Fettuccine recipes. These culinary creations transform humble zucchini into a tantalizing pasta dish that will elevate your dining experience. From the classic Zucchini Fettuccine Alfredo, where creamy Alfredo sauce embraces zucchini ribbons, to the vibrant Zucchini Pesto Fettuccine, bursting with the freshness of basil and pine nuts, each recipe offers a unique gustatory journey. Discover the light and tangy delight of Zucchini Lemon Ricotta Fettuccine, where bright lemon and creamy ricotta cheese dance harmoniously. For a savory twist, try the Zucchini Sun-Dried Tomato Fettuccine, where sun-kissed tomatoes add a burst of Mediterranean sunshine. And for a spicy kick, the Zucchini Arrabbiata Fettuccine sets your taste buds ablaze with the fiery passion of chili peppers. Each recipe is a culinary masterpiece, carefully crafted to showcase the versatility and deliciousness of zucchini.
Let's cook with our recipes!
FETTUCCINI WITH ZUCCHINI
Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.
Provided by donna garlington
Categories Fruits and Vegetables Vegetables Squash
Yield 5
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g
SPAGHETTI WITH ZUCCHINI
Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"
Provided by Katie Lee Biegel
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
- Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.
ZUCCHINI FETTUCCINE
Zucchini Fettuccine
Provided by The Rachael Ray Staff
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat to boil the pasta
- When the water reaches a boil, add some salt and drop in the pasta
- Cook the pasta to al dente, according to package directions
- Drain the cooked pasta and reserve
- While the pasta is working, place a large skillet over medium-low heat with 4 turns of the pan of EVOO, about 4 tablespoons
- Add the garlic to the pan and saut until golden, about 1 minute
- Add the lemon zest to the pan and continue cooking another 30 seconds
- Add the zucchini and cook until tender, 2-3 minutes
- Season with salt and pepper
- Toss the veggies and herbs with the cooked pasta and serve
ZUCCHINI PASTA
Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.
Provided by ELLENC
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
- Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
- In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g
EASY ZUCCHINI FETTUCCINE
My was version was inspired by Rachael Ray's version of this dish. I can't seem to leave a recipe alone without tweaking here and there to the likes of my family. Hope you enjoy it too.
Provided by Paintpuddles
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place a large pot of water over high heat to boil the pasta. When the water.
- reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente,
- according to package directions. Drain the cooked pasta and reserve.
- While the pasta is working, place a large skillet over medium-low heat with.
- about 4 tablespoons of Olive Oil.
- Add the red onion and garlic to the pan and saute until golden, about 1-2 minutes.
- Add the lemon zest to the pan and continue cooking another 30 seconds.
- Add the zucchini and cook until tender, 2-3 minutes.
- Season with salt and pepper.
- Toss the veggies, herbs and lemon juice with the cooked pasta in the skillet and serve.
- Top with your favorite grated cheese. Grated Asiago was wonderful with this dish.
Tips:
- Choose the right zucchini. Use young and tender zucchini for the best results. Avoid large, mature zucchini, as they may be tough and watery.
- Use a spiralizer to create the zucchini fettuccine. This is the easiest way to get thin, uniform strands of zucchini.
- If you don't have a spiralizer, you can use a sharp knife to cut the zucchini into thin strips. Just be sure to cut them as evenly as possible so that they cook evenly.
- Don't overcook the zucchini. Zucchini cooks quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
- Add your favorite sauce to the zucchini fettuccine. You can use a simple tomato sauce, a creamy Alfredo sauce, or even a pesto sauce. Get creative and experiment with different flavors.
- Top the zucchini fettuccine with your favorite toppings. Some popular options include Parmesan cheese, crumbled bacon, chopped nuts, and fresh herbs.
Conclusion:
Zucchini fettuccine is a delicious and healthy way to enjoy zucchini. It's a great alternative to traditional pasta, and it's perfect for people with gluten sensitivities or who are looking for a low-carb option. With its mild flavor and versatility, zucchini fettuccine can be enjoyed in a variety of ways. So next time you're looking for a healthy and delicious meal, give zucchini fettuccine a try. You won't be disappointed!
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