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.
Huge hit at my house! I made one small addition — I slivered an ounce of country ham and added it into the onion mix (no Parma or Serrano on hand). Just that little bit of flavor goes a long way!
I loved how this tasted, and I used half the pinenuts because that was all that I had on hand. I think it is important to turn up the heat at the zucchini addition step so it browns a bit. The toasty pine nuts and browned bits are where the flavor develops. A family member who does not like zucchini enjoyed this. As far as cheese, I subbed in pecorino Romano, and feel alternatives to grana padano are fine. I will definitely make this again.
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?