Mediterranean Fettuccine con Zucchini
Mediterranean Fettuccine con Zucchini is a refreshing and wholesome pasta dish that blends tender fettuccine noodles with sautéed zucchini, garlic, cherry tomatoes, fresh herbs, and a touch of lemon. Inspired by the sunny flavors of Southern Europe, this dish is light yet satisfying — perfect for a summer dinner or a cozy vegetarian lunch. It’s quick to make, budget-friendly, and easily adaptable for various diets.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Pasta:
12 oz (340g) fettuccine (regular or whole wheat)
Salt for pasta water
For the Zucchini & Sauce:
2 tbsp olive oil
3 small or 2 medium zucchini, sliced into thin half-moons
2 cloves garlic, minced
1 cup cherry tomatoes, halved
¼ tsp red pepper flakes (optional)
Zest and juice of 1 lemon
¼ cup grated Parmesan cheese (optional)
Salt and black pepper, to taste
2 tbsp chopped fresh parsley or basil
Extra olive oil for drizzling
Instructions
Cook the Fettuccine
Bring a large pot of salted water to a boil.
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain.
Sauté the Zucchini
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add zucchini and cook for 5–6 minutes, stirring occasionally, until lightly browned and tender.
Add garlic and cook for 1 more minute until fragrant.
Add Tomatoes & Season
Stir in cherry tomatoes and red pepper flakes.
Cook for 2–3 minutes until tomatoes begin to soften.
Add lemon zest and juice; season with salt and pepper.
Combine with Pasta
Add cooked pasta to the skillet with zucchini mixture.
Toss everything together, adding a splash of reserved pasta water if it seems dry.
Stir in Parmesan and fresh herbs. Taste and adjust seasoning.
Serve
Plate the pasta, drizzle with extra olive oil, and top with more herbs or cheese if desired.
Tips for Success
Slice zucchini evenly so it cooks at the same rate and browns nicely.
Use high-quality olive oil for maximum Mediterranean flavor.
Don’t overcook the zucchini — it should be tender with a slight bite, not mushy.
Reserve pasta water to help bind the sauce and give it a silky texture.
Add cheese off the heat to avoid clumping and preserve its flavor.
Variations
Cheesy Upgrade
Add a handful of crumbled feta or goat cheese for a salty, tangy contrast.
Add Protein
Stir in grilled chicken, sautéed shrimp, or chickpeas for a protein boost.
Make It Gluten-Free
Use gluten-free fettuccine or swap for zucchini noodles (“zoodles”) for a low-carb version.
Creamy Twist
Add 2 tbsp of Greek yogurt or a splash of cream when combining the pasta and veggies for a richer texture.
Extra Heat
Add more red pepper flakes or a pinch of cayenne for a spicy kick.
Frequently Asked Questions (Q&A)
Q: Can I make this vegan?
A: Yes! Skip the Parmesan or replace it with a vegan cheese or nutritional yeast.
Q: Can I use a different type of pasta?
A: Absolutely — spaghetti, linguine, or penne all work well.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil.
Q: What herbs go best with this dish?
A: Parsley, basil, or thyme are ideal. Mint can also add a refreshing twist.
Q: Can I make this ahead?
A: It’s best served fresh, but you can prep the zucchini and tomatoes ahead to save time.
Nutrition Facts (Per Serving — Approximate)
Calories: 420
Protein: 13g
Carbohydrates: 55g
Fat: 17g
Fiber: 6g
Sugar: 6g
Sodium: 180mg
Values may vary depending on pasta and cheese used.
Conclusion
Mediterranean Fettuccine con Zucchini is a fresh, flavorful celebration of simple ingredients done right. It’s a dish that’s light yet satisfying, earthy yet bright, and incredibly versatile. Whether you’re feeding a family on a weeknight or entertaining guests with a light pasta option, this recipe offers a perfect balance of elegance and ease — with a Mediterranean soul in every bite.