say zucchini fettuccine ten times fast...
Or just make this delicious pasta recipe now and thank me later. You’ve heard of pesto and tomato sauce, but have you heard of zucchini sauce? One of late summer’s most desirable veggies is here to get emulsified into a heavenly, creamy sauce that works so well with thick, al dente fettuccine noodles. Add in even MORE fresh zucchini shaved into slices, some crispy pancetta, and toasted almonds. You’ll be gobbling up this dish so fast you won’t have time to say zucchini fettuccine even once.
⟶ the recipe
creamy zucchini fettuccine
ingredients
1 pound fettuccine
1 package of pancetta cubes
1 zucchini, shaved into strips
¼ cup slivered almonds, toasted
Zucchini sauce
1 zucchini, cut into chunks
1 cup fresh basil
2 cloves of garlic, chopped
⅓ cup grated parmesan
½ cup whole almonds, toasted
½ cup extra-virgin olive oil
Salt and pepper
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
4 servings
instructions
Bring a large pot of salted water to a boil. Add the fettuccine, and cook according to the package instructions or until pasta is al dente. Drain in a large colander and set aside, but keep the pot on the warm stove.
In a medium frying pan, cook the pancetta until browned, and crispy. Transfer to a plate lined with paper towels to remove the excess grease.
Add a drizzle of olive oil to the pasta pot, and transfer noodles back. Toss with the pancetta, zucchini strips, and slivered almonds.
Place zucchini chunks, basil, garlic, parmesan, and whole almonds in a food processor. Pulse until smooth, then slowly drizzle in the olive oil. Season with salt and pepper to taste.
Spoon as much sauce as you’d like into the bowl with the pasta and toss to combine. Serve with fresh basil leaves and freshly grated parmesan.
⟶ recipe notes
- You may make more zucchini sauce than is needed for the pasta. If that’s the case, you can use it for another purpose later in the week, like a salad dressing or a dipping sauce
⟶ modifications
- Make this vegetarian by skipping the pancetta cubes
- You can swap out a different type of nut if you’d like. Pine nuts would be great, and I would even try pistachios for some extra green!
⟶ make it ahead
- You can make the zucchini sauce ahead of time and store it in the fridge for up to 3 days
