Fettuccine with Zucchini
Submitted by julz
Fettuccine with zucchini, red bell peppers, tomatoes, garlic, and red pepper flakes in olive oil. A vibrant, vegetable-forward pasta dinner ready in 25 minutes with no cream or cheese needed.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minFettuccine loaded with summer vegetables in a light olive oil and tomato sauce. Julienned zucchini strips mimic the shape of the pasta, red bell peppers add sweetness and color, and chopped tomatoes break down into a loose, fresh sauce during the quick simmer.
The vegetables get just 5 minutes in the skillet before the tomatoes go in, so everything stays bright and slightly crisp rather than cooking down into mush. Red pepper flakes add a gentle background heat.
No cream, no cheese, no butter. This is pure olive oil and vegetables over pasta, and it’s more satisfying than it has any right to be.
Pro Tips
- Julienne the zucchini into long, thin strips so they tangle with the fettuccine. Chunky cubes slide off the pasta and pool at the bottom of the bowl.
- Use fresh, ripe tomatoes in summer. Off-season, canned diced tomatoes are actually a better choice for flavor.
- Toss the hot pasta directly into the skillet with the sauce for the last minute of cooking. The starchy pasta water on the noodles helps the sauce cling.
Variations
- Add crumbled feta or shaved Parmesan on top for a salty, creamy contrast.
- Toss in a handful of pitted Kalamata olives and capers for a more Mediterranean direction.
- Use yellow squash alongside the zucchini for a colorful summer mix.
Ingredients
Directions
Trim the ends of the zucchini and slice into long julienne strips.
Cut the peppers into strips.
Heat the olive oil in a large skillet and sauté the onions, garlic, zucchini, and peppers for 5 minutes.
Add the tomatoes, salt, and red pepper flakes and cook over low heat for another 5 to 10 minutes.
Serve over cooked fettucine.
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