Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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)
• ¾ lb whole wheat fettuccine (350 g) or ¾ lb fettuccine (350 g)
• ½ cup parmesan cheese , freshly grated (up to 1 cup or 120-250 ml or to taste)
• 3 tablespoons fresh parsley , chopped (45 ml)

OPTIONAL ADDITIONAL HERBS

• fresh basil , chopped (optional)
• fresh sage leaf , chopped (optional)
• fresh thyme leave , chopped (optional)
• fresh marjoram , chopped (optional)

SALT AND PEPPER

• salt , to taste
• fresh ground pepper , to taste

GARNISH

• parmesan cheese , freshly grated

Directions:

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

Reviews

[Mindelicious]

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!!

[Mom2Rose]

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

[IngridH]

I really like how versatile this recipe is. You can make a great dish regardless of what herbs you have on hand. I can't wait to try it in the summer with some fresh basil from the garden. I felt that the zucchini was a bit bland, like due to it's being out of season. I think snow peas would make a great substitute, and look forward to trying it that way. For this meal, I used equal amounts of thyme and sage, which were the herbs I had on hand; but I think I'd cut back on the sage next time as it has a very strong flavor. Thanks for posting!