Fettuccine With Zucchini

I would not splurge on langoustines with the unassuming though crisp and nicely structured sauvignon blancs from South America, most of which cost $15 or less. So I diced a different treasure, some of summer’s first, glossy zucchini from the farm stand. The zucchini — sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta — deliver the right herbal, vegetal notes to show off the wines.


  • 1 pound medium-size zucchini, about 6, diced
  • Salt
  • 4 tablespoons extra virgin olive oil
  • 1 ½ cup minced onion
  • 1 cup pine nuts
  • 3 cloves garlic, slivered
  • 1 pound fresh fettuccine
  • Freshly ground black pepper
  • 3 tablespoons minced flat-leaf parsley leaves
  • ½ cup grated Grana Padano
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      513 calories; 28 grams fat; 4 grams saturated fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 16 grams protein; 61 milligrams cholesterol; 158 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  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.
  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.

1 hour 20 minutes

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