Summer Fettuccine

Capture the vibrant essence of the season with this Summer Fettuccine recipe, a light and flavorful pasta dish bursting with garden-fresh ingredients. Tender fettuccine noodles are tossed with sautéed cherry tomatoes, zucchini, and yellow squash, all lightly caramelized in fragrant garlic-infused olive oil. Bright lemon zest and juice add a refreshing tang, while a sprinkle of red pepper flakes provides a gentle kick. Finished with fragrant fresh basil and a generous dusting of Parmesan cheese, this easy 30-minute recipe is perfect for a quick weeknight dinner or a breezy summer gathering. Enjoy a colorful and wholesome meal that’s as beautiful on the plate as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta
• 2 cups cherry tomatoes
• 1 medium zucchini
• 1 medium yellow squash
• 3 large garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 cup fresh basil leaves
• 1 cup grated Parmesan cheese
• 0.25 teaspoons red pepper flakes
• 1 medium lemon
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

While the pasta is cooking, halve the cherry tomatoes, and thinly slice the zucchini and yellow squash into rounds. Mince the garlic cloves and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, but not browned.

Step 4

Add the cherry tomatoes, zucchini, and yellow squash to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the tomatoes are slightly blistered.

Step 5

Zest the lemon and set aside, then juice the lemon into a small bowl.

Step 6

Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water a little at a time, tossing to create a light sauce that coats the pasta.

Step 7

Stir in the lemon zest, lemon juice, and remaining tablespoon of olive oil. Adjust seasoning with additional salt and pepper if needed.

Step 8

Remove the skillet from heat and gently toss in fresh basil leaves and half of the grated Parmesan cheese.

Step 9

Serve the Summer Fettuccine immediately, topped with the remaining Parmesan cheese and an optional drizzle of olive oil for extra flavor.

Nutrition Facts

Serving size	(386.9g)

Amount per serving	% Daily Value*
Calories	1579.8

Total Fat 48.2g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 0.5mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 12.7g	0%
Total Sugars 12.2g
Protein 42.8g	0%

Vitamin D 0IU	0%
Calcium 6.1mg	0%
Iron 0.4mg	0%
Potassium 26.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 10.7%

Carbs: 62.3%