Fettuccine with Zucchini
Take advantage of summer’s bountiful zucchini crop with this meatless pasta. Enriched with a bit of butter, cream and grated Parmesan, it makes a satisfying supper. Best of all, the dish is simple to toss together, even on busy weeknights.
- Kosher salt
- 1/2 lb. (250 g) fettuccine
- 1 Tbs. olive oil
- 1/2 lb. (250 g) zucchini, cut into planks 1/2 inch (12 mm) thick on a mandoline
- 2 Tbs. chopped shallots
- 2 tsp. minced garlic
- Pinch of red pepper flakes
- 1/4 cup (2 fl. oz./60 ml) white wine
- 2 Tbs. unsalted butter
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 1 Tbs. fresh lemon juice
- 1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for serving
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the cooking water.
Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the zucchini, turning as needed, until just barely soft, 1 to 2 minutes. Transfer to a plate.
In the same pan over medium heat, combine the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until the shallots are translucent, about 2 minutes. Add the wine and cook until the liquid is reduced by half, 1 to 2 minutes. Add the butter and cream and cook until the mixture has reduced slightly, 1 to 2 minutes. Add the zucchini, pasta, lemon juice and the 1/4 cup (1 oz./30 g) cheese and toss to combine, adding the reserved cooking water if needed to achieve a silky consistency. Taste and adjust the seasoning with salt.
Divide among pasta bowls and serve immediately, passing additional cheese at the table. Serves 4.
Williams-Sonoma Test Kitchen