Pesto & Goat Cheese Fettuccine with Zucchini

Pesto & Goat Cheese Fettuccine

with Zucchini

20 MIN
+$0.95/serving 2 Servings
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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 and creamy, tangy goat cheese to create a verdant, creamy sauce.
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    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
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    fresh
    ingredients
    Pesto & Goat Cheese Fettuccine with Zucchini
    Title
    • 3 oz Diced Pancetta
    • 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
    • 2 Tbsps Spreadable Goat Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    How to Make Sure Your Pasta is Al Dente
    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 ingredients
    2 Prepare the 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 Grana Padano on the small side of a box grater.

    Cook the pancetta
    3 Cook the pancetta

    In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the zucchini
    4 Cook the zucchini

    In the pan of reserved fond, heat 1 tablespoon 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. 

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, chopped peppers, goat cheese, 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 and cooked pancetta; 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 Grana Padano. Enjoy! 

    Tips from Home Chefs

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    Pesto & Goat Cheese 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 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 Grana Padano on the small side of a box grater.

    Prepare the ingredients
    Cook the pancetta
    3 Cook the pancetta

    In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    4 Cook the zucchini

    In the pan of reserved fond, heat 1 tablespoon 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. 

    Cook the zucchini
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, chopped peppers, goat cheese, 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 and cooked pancetta; 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 Grana Padano. Enjoy! 

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