Remove the vegetable mixture from heat. Add 1 cup pasta water, the garlic scapes, and zucchini. Add remaining 2 Tbs. Top each portion with 1 Tbsp bread crumbs, 1 tsp cheese, 1/6 of mint, pinch cracked black pepper and extra red pepper flakes (optional). Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. This is great as a stand alone alfresco dinner, but marries well with a salad of chive- or basil-topped sliced tomatoes. —From Breakfast, Lunch, Dinner...Life! 3. Use tongs to transfer the pasta to the sauté pan. Season with salt and pepper. I would like to receive the WW newsletter and be informed about offers and events via e-mail. Preparation. 2 | Cook fettuccine in large pot of boiling salted water according to package directions for al dente, adding green beans to fettuccine during final 2 minutes of cooking. Add the zucchini for approximately 30 seconds, stirring and coating the zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Dry well. 3. Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer. Garlic scapes are the stems and un-opened flowers of a garlic plant, and can be found during a very short window at the start of summer in New York City farmers’ markets. Stir in red pepper flakes. Use tongs to transfer the pasta to the sauté pan. Use tongs to transfer pasta to sauté pan. Steam the zucchini 5 minutes and remove it from the heat. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes. The secret behind what makes this lemon Parmesan fettuccine so massively flavorful is in the sauce base. Reserve the seedy core of the zucchini for another use. In a large saute pan over medium heat, heat olive oil. oil, remaining 2 tsp. I can revoke my consent at any time through the unsubscribe link in the email or message. It's the perfect pasta recipe for quick summertime dinners, when there's a bumper crop of zucchini in the garden or at the market, and mint is abundant. 10 cloves garlic, peeled and finely chopped, 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish, 1/4 cup Pecorino Romano cheese, plus more for serving. Add the garlic and sweat until fragrant but without color, about 1 minute. They’re rather unusual looking—coiled, green, and long—so it’s understandable that most people don’t know how to use them. Drain, reserving 1/4 cup cooking liquid. Here, they’re combined with zucchini, which is a great sponge for soaking up the flavors in a sauce.” —Missy Robbins. If needed, add more pasta water to loosen pasta. Add 1 cup pasta water, the garlic scapes, and zucchini. Bring a large pot of water to a boil over high heat. As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the sliced lemons and blanch for 30 seconds. 2. With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Cook pasta in a large saucepan of well-salted boiling water, uncovered, until just tender; drain. Season with salt and pepper. This dish is pasta done lightly, with bright lemon zest and mint leading the seasonings that dress up thinly cut zucchini matchsticks. Cook 5 to 8 minutes or until noodles are tender but firm. Bring 4 quarts water to a full boil. https://cooking.nytimes.com/recipes/1012688-fettuccine-with-zucchini Cook the fettuccine according the directions on the box and set it aside. Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing, JBF Food and Beverage Investment Fund for Black and Indigenous Americans, How COVID-19 Is Hurting Women-Owned Restaurants, How COVID-19 Affected These Relief Fund Recipients, The 2020 Women's Entrepreneurial Leadership Fellows. Place pasta in water; cook until al dente, about 7–8 minutes (2–3 minutes if using fresh pasta). 1. Add ¼ tsp. As pasta cooks, warm oil in a large sauté pan over low heat. Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to … 10 medium clove(s), peeled and finely chopped, 1½ tsp, (plus more for garnish – optional). Add the garlic and sweat until fragrant but without color, about 1 minute. STUFF. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. , SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. If needed, add more pasta water to loosen the pasta. Stir in the red pepper flakes. The WW Logo, Weight Watchers, myWW+, SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. Taste and adjust seasoning with salt, if desired. It’s the meal you make when you’ve got both herbs and zucchini ready to be used! Toss over low heat for about 3–5 minutes, until fettuccine has absorbed sauce and zucchini has softened slightly. Add the cheese and toss once more. All rights reserved. Use tongs to transfer the pasta to the sauté pan. Stir in the lemon juice and zest. Add cream cheese and lemon juice, stirring until cream cheese is melted. Toss over low heat for about 3–5 minutes, until fettuccine has absorbed sauce and zucchini has softened slightly. Squeeze the juice of half the lemon over the pasta. Bring a large pot of water to a boil over high heat; season generously with salt. Use tongs to transfer pasta to sauté pan. We love how the zucchini is prepared to stay intentionally crisp - as al dente as the pasta it's paired with. When garlic scapes are in season, thinly slice four of them and add them to sauté pan with the zucchini. https://www.self.com/recipe/fettuccine-with-zucchini-and-arugula Return fettuccine and green beans to pot. Join now & get access to 8,000+ healthy, delicious recipes, Fettuccine with zucchini, garlic and lemon. Adding the scapes at the end keeps them crunchy and bright, and builds textural dimension in the dish. Bring a large pot of water to a boil and season generously with salt. Pasta with zucchini and lemon garlic sauce. This zucchini fettuccine recipe was born from the garden. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta). Add 1 cup pasta water, the garlic scapes, and zucchini. Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Toss the zucchini, almonds, pasta, and remaining olive oil together. 2. We’re gonna saute the zucchini ribbons and sweet peas right in that fantastic sauce and let ’em soak up all that flavor. Taste and adjust the seasoning with salt if desired. The James Beard Foundation is a nonprofit organization whose mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. “In this dish, I use both garlic scapes and garlic bulbs. Add 1/4 c cheese; toss once more. Add garlic; cook until fragrant but not browned, about 1 minute. Heat 3 Tbsp. Add 1 cup pasta water and zucchini. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Garlic-infused olive oil coats warm pasta with flecks of lemon zest and fresh herbs. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio. To serve, evenly divide the pasta among four bowls. Season it generously with salt.