Summer Herb Fettuccine with Lemon Zucchini Ribbons and Toasted Pine Nut Sprinkle - A delicious recipe by DigiDish

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)

Ah, summer—the season that just begs for bright, fresh flavors and meals that feel like sunshine on a plate! I can't think of a better way to celebrate than with a dish like Summer Herb Fettuccine with Lemon Zucchini Ribbons and Toasted Pine Nut Sprinkle. This isn’t your everyday pasta scene, my friends; it’s a twirl-worthy combination of herby goodness, citrusy zest, and a touch of nutty, golden crunch. It’s like taking a quick trip to the Mediterranean without having to book a plane ticket! Whether you're dining al fresco or simply dreaming of warmer shores, this dish will transport you straight into the heart of summer.

Summer Herb Fettuccine With Lemon Zucchini Ribbons And Toasted Pine Nut Sprinkle Recipe

Now, let’s talk about what makes this dish so special—it’s really all in the balance! The star of the show here is the zucchini ribbons, which are lightly kissed with lemon juice to give them a fresh, tangy snap. Then, you’ve got the fettuccine coated in a delicate herb blend bursting with notes of basil, parsley, and a hint of mint for an unexpected twist. But that’s not all! The toasted pine nuts bring a warm, nutty crunch that elevates the whole experience. It’s this combination of simple, standout ingredients that turns an ordinary pasta into something unforgettable. And if you’ve never used a vegetable peeler to create silky zucchini ribbons, trust me—it’s your new culinary party trick.

Here’s my pro tip for getting this dish absolutely spot-on: don’t skimp on the fresh herbs. Dried herbs just won’t give you that vibrant, summery burst you’re looking for here. Chop those beauties right before serving to preserve all their aromatic oils. Oh, and don’t let those pine nuts get too toasty; they go from golden to burnt faster than you can say “pasta night!” If pine nuts are hard to come by, don’t panic—you can swap them out for slivered almonds or even crushed pistachios. And just a dash of grated Parmesan over the top will seal the deal if you’re feeling a little extra indulgent.

So, are you ready to dive fork-first into this flavor-packed masterpiece? Serve this fettuccine alongside a crisp garden salad or some crusty bread to soak up any leftover sauce (because trust me, you won’t want to waste a drop). Want to make it your own? Try adding grilled shrimp or seared chicken for a protein-packed twist, or swap out the zucchini for yellow squash if you’re feeling adventurous. However you mix it up, this Summer Herb Fettuccine is pretty much guaranteed to become your new warm-weather favorite. Go ahead, make some pasta magic—I promise, it’s going to be delicious!

Keywords: easy summer pasta recipes, zucchini ribbon fettuccine dish, homemade herb pasta sauce, lemon herb pasta vegetarian, toasted pine nut pasta recipes, light lemon-fettuccine recipe, fresh herb pasta ideas

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. 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. 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. 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. 4

    Add the zucchini ribbons to the sauté pan and cook for 2-3 minutes until slightly softened.

  5. 5

    Drain the pasta and add it to the sauté pan with the zucchini ribbons. Toss to combine.

  6. 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. 7

    Remove the pan from heat and stir in the chopped basil, parsley, and mint.

  8. 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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