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    You are in: Home / Recipes / Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini Recipe
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    Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

    Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini. Photo by IngridH

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    KateL's Note:

    Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic.

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    Units: US | Metric

    • 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)





    1. 1
      Steam the zucchini 5 minutes and remove from the heat.
    2. 2
      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.).
    3. 3
      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.
    4. 4
      Have a warmed serving dish ready.
    5. 5
      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.
    6. 6
      Serve at once, passing additional Parmesan cheese.

    Ratings & Reviews:

    • on July 13, 2012


      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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    • on August 04, 2010


      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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    • on February 09, 2010


      Best Recipes of 2009 Tag game: KateL - this recipe is so full of flavor!! Excellent garlic flavor!

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    Read All Reviews (9)


    Nutritional Facts for Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.5
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 4.9 g
    Cholesterol 11.0 mg
    Sodium 209.2 mg
    Total Carbohydrate 68.5 g
    Dietary Fiber 1.2 g
    Sugars 2.9 g
    Protein 18.8 g

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