Grilled Summer Squash with Fettuccine
Elevate your summer pasta game with this vibrant Grilled Summer Squash with Fettuccine recipe—a delightful fusion of smoky, charred squash and creamy Parmesan-coated pasta. Perfectly cooked fettuccine is tossed with tender, grill-kissed ribbons of zucchini and yellow summer squash, then draped in a zesty lemon-garlic dressing for a burst of fresh, tangy flavor. Fresh basil adds an aromatic touch, while a sprinkling of Parmesan brings a savory richness to every bite. Ready in just 35 minutes, this easy yet elegant dish is ideal for busy weeknights or as a centerpiece for al fresco dining. Vegetarian-friendly, packed with seasonal ingredients, and bursting with summer vibes, this recipe is a must-try for anyone seeking light yet satisfying pasta fare.
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Ingredients
- 12 oz Fettuccine pasta
- 2 medium (yellow or zucchini) Summer squash
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
- 3 cloves Garlic
- 1 cup, grated Parmesan cheese
- 0.25 cup, chopped Fresh basil leaves
- 1 tsp (adjust to taste) Salt
- 0.5 tsp (adjust to taste) Black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Step 2
While the pasta is cooking, preheat an outdoor grill or grill pan over medium-high heat.
Step 3
Slice the summer squash into long, thin slices (about 1/4-inch thick). Brush both sides of the squash slices with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
Step 4
Grill the squash slices for 2-3 minutes on each side until tender and lightly charred. Remove from the grill and let them cool slightly. Once cool enough to handle, cut the slices into bite-sized strips.
Step 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, a pinch of salt, and black pepper to create the dressing.
Step 6
In a large skillet or serving bowl, toss the cooked fettuccine with the grilled summer squash, prepared dressing, grated Parmesan cheese, and chopped fresh basil. If needed, add a splash of the reserved pasta water to help coat the pasta evenly.
Step 7
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Step 8
Serve immediately, garnished with extra Parmesan and basil if desired.
Nutrition Facts
| Serving size | (916.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2213.2 |
| Total Fat 92.2g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 88.9mg | 0% |
| Sodium 3574.0mg | 0% |
| Total Carbohydrate 272.5g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 24.9g | |
| Protein 80.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1009.1mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1199.1mg | 0% |
Source of Calories