Pesto Fettuccine with Zucchini & Grana Padano Cheese

Pesto Fettuccine

with Zucchini & Grana Padano Cheese

20 MIN
2 Servings
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Vegetarian
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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 with a bit of butter to create a verdant, creamy sauce.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Pesto Fettuccine with Zucchini & Grana Padano Cheese
Title
  • ½ lb Fettuccine Pasta
  • 1 Zucchini
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • 0.7 oz Grana Padano Cheese
  • 1 oz Sliced Roasted Red Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Butter
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the pasta
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. 

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the cheese on the small side of a box grater.  

Cook the zucchini
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 frequently, 2 to 3 minutes, or until softened. Turn off the heat. 

Finish the pasta & serve your dish
4 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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

Pesto Fettuccine

Cook the pasta
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 remaining ingredients

Meanwhile, wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the cheese on the small side of a box grater.  

Prepare the remaining ingredients
Cook the zucchini
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 frequently, 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, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until 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! 

Finish the pasta & serve your dish
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