Sauteed Zucchini and Fettuccine

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a modified version of a recipe in Family Circle Magazine. The original recipe calls for 1/2 cup of pine nuts. I don't care for them so I used a can of cannellini beans instead. I also added a little more cheese than the original recipe.

Ingredients Nutrition

Directions

  1. Cook the fettuccine according to the package directions, drain and place in a large serving bowl.
  2. Heat 2 tbs. of olive oil in a large skillet.
  3. Add garlic and zucchini to hot oil and saute for 1 minute.
  4. Stir zucchini into pasta along with beans,lemon juice and remaining olive oil.
  5. Salt and pepper to taste.
  6. Sprinkle with parmesan.

Reviews

(6)
Most Helpful

Loved this simple dish. I doubled everything and used whole wheat yolkless egg noodles. I used a veggie peeler to cut the zucchini into ribbons. I didn't saute the zucchini since I don't have a large pan. I tossed them in the water with the pasta the last few moments of cooking. I did put the beans, garlic, oil, and lemon juice in a pan and simmered gently while the pasta cooked. I think next time I will saute some onion and add it to the mix as it seemed like it needed just a little something else. Great recipe tho, and I'll be making it again as the kids LOVED it. Thanks for posting.

Ilysse April 25, 2008

Very simple, yet very tasty! With the beans, I found using a short pasta worked better for getting a forkful of all the ingredients. Leaving the peel on the zucchini makes for a nice visual. I've been adding toasted cantaloupe seeds, since we usually have an abundance of melons at the same season as zucchini.

realbirdlady November 23, 2007

The original recipes also called for 1/2 C toasted pine nuts and only 2 oz of the Parmesan, though I prefer it with the extra cheese too. Try it with the pine nuts, add it in at the same time you add the zucchini.

JenniferK2 February 16, 2007

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