
Summer Herb Fettuccine with Lemon Zucchini Ribbons and Toasted Pine Nut Sprinkle
Ready to twirl your way into summer? This vibrant fettuccine dish is bursting with fresh herbs, bright lemony zucchini ribbons, and a nutty crunch from toasted pine nuts. It's light, zesty, and oh-so-satisfying—perfect for warm-weather dining. Let’s make pasta magic together!
4.6 out of 5 (5 ratings)

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •12 ounces fettuccine pasta
- •2 medium zucchinis, thinly sliced into ribbons using a vegetable peeler
- •1/4 cup extra-virgin olive oil
- •2 cloves garlic, minced
- •1 medium lemon, zested and juiced
- •1/4 cup grated Parmesan cheese
- •1/2 cup fresh basil leaves, chopped
- •1/4 cup fresh parsley, chopped
- •1/4 cup fresh mint leaves, chopped
- •1/4 cup toasted pine nuts
- •Salt to taste
- •Black pepper to taste
Instructions
- 1
Bring a large pot of salted water to boil, and cook the fettuccine according to package instructions until al dente. Save 1 cup of pasta water before draining the pasta.
- 2
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. Set aside.
- 3
Heat the olive oil in a large sauté pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- 4
Add the zucchini ribbons to the sauté pan and cook for 2-3 minutes until slightly softened.
- 5
Drain the pasta and add it to the sauté pan with the zucchini ribbons. Toss to combine.
- 6
Add the lemon zest, lemon juice, grated Parmesan cheese, and a few tablespoons of reserved pasta water. Stir thoroughly to create a light sauce. Add more pasta water if needed.
- 7
Remove the pan from heat and stir in the chopped basil, parsley, and mint.
- 8
Season with salt and black pepper to taste and garnish with toasted pine nuts before serving.
Nutrition Information
Calories
420 calories per serving
Protein
12g
Carbs
56g
Fat
16g
Frequently Asked Questions
Q: Can I use a different type of pasta instead of fettuccine?
A: Yes, you can substitute fettuccine with linguine, spaghetti, or even a shorter pasta like penne or farfalle. Just ensure to cook the pasta to al dente for the best texture.
Q: What can I use instead of pine nuts?
A: If you don’t have pine nuts, you can substitute them with chopped almonds, walnuts, or pistachios. Seeds like sunflower seeds or pumpkin seeds also work well as a nut-free alternative.
Q: Can I make this dish vegan?
A: Absolutely! To make it vegan, replace the Parmesan cheese with a plant-based Parmesan alternative or use nutritional yeast for a cheesy flavor. Ensure the pasta you choose is egg-free.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over medium-low heat, adding a splash of water or olive oil to loosen the sauce.
Q: What should I do if my sauce is too dry?
A: If the sauce appears too dry, you can add more reserved pasta water one tablespoon at a time until the desired consistency is achieved. The starch in the pasta water helps bind the sauce together.
Q: Can I prepare any components of this dish ahead of time?
A: Yes, you can toast the pine nuts, chop the herbs, and zest the lemon ahead of time. Store the prepared components separately in airtight containers until you’re ready to cook the dish.
Q: What are some additional variations or serving suggestions?
A: You can add protein like grilled chicken, shrimp, or chickpeas to make this dish heartier. For extra veggies, try adding cherry tomatoes, spinach, or asparagus. Serve it with a side of garlic bread or a fresh green salad for a complete meal.
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