Fresh Basil Fettuccine with Sautéed Cherry Tomatoes & Zucchini

Fresh Basil Fettuccine

with Sautéed Cherry Tomatoes & Zucchini

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 605 Cals/serving

This quick-cooking pasta dish is a perfect option for summertime. Sautéed together, seasonal zucchini and plump, juicy cherry tomatoes are a winning combination for our fresh fettuccine, infused with the herbal sweetness of basil. A touch of butter and Parmesan are all that’s needed to elevate this dish to simple, satisfying perfection.

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Prepare the ingredients:
1 Prepare the ingredients:
Cook the zucchini:
2 Cook the zucchini:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini, 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 slightly softened.

Add the tomatoes:
3 Add the tomatoes:

Add the tomatoes to the pan of zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the tomatoes cook, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes; top with a drizzle of olive oil. Garnish with the cheese. Enjoy!

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2 Cook the zucchini:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini, 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 slightly softened.

Cook the zucchini:
Add the tomatoes:
3 Add the tomatoes:

Add the tomatoes to the pan of zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Turn off the heat.

4 Cook the pasta:

While the tomatoes cook, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes; top with a drizzle of olive oil. Garnish with the cheese. Enjoy!

Plate your dish: