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Creamy Pesto Fettuccine
with Zucchini
20 MIN
2 Servings
From the Test Kitchen
To deliciously bring together tender fettuccine and zucchini (sautéed with just a bit of red pepper flakes for a kick), we’re tossing them with our vibrant basil pesto and a bit of cream to create a verdant, rich sauce.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
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½ lb Fettuccine Pasta
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1 Zucchini
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2 cloves Garlic
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⅓ cup Basil Pesto
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0.7 oz Grana Padano Cheese Or Grated Romano Cheese
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1 oz Sliced Roasted Red Peppers
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¼ cup Cream
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
2
Prepare the ingredients
Meanwhile, wash and dry the zucchini; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the cheese on the small side of a box grater.
3
Cook the zucchini
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked zucchini, chopped peppers, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the pesto; stir until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. Enjoy!
1
Cook the pasta
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
2
Prepare the ingredients
Meanwhile, wash and dry the zucchini; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the cheese on the small side of a box grater.
3
Cook the zucchini
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked zucchini, chopped peppers, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the pesto; stir until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated cheese. Enjoy!
Tips from Home Chefs