Description
Fresh zucchini, garlic, lemon, parmesan, and pasta combine for a quick and flavorful summer dinner.
Ingredients
Scale
- 8 ounces fettuccine
- 1.5 pounds zucchini diced
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 small onion chopped
- 2 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup chicken or vegetable broth
- 1 teaspoon lemon juice
- 1/2 cup parmesan cheese grated
- Salt to taste
- Black pepper to taste
Instructions
- Boil salted water and cook pasta until al dente.
- Dice zucchini and prepare remaining ingredients.
- Heat olive oil and 1 tablespoon butter in a skillet.
- Cook onion for 5 minutes.
- Add zucchini garlic and Italian seasoning and cook 5 minutes.
- Add remaining butter broth and lemon juice and cook 1 to 2 minutes.
- Stir in parmesan cheese.
- Toss with cooked pasta and add pasta water if needed.
- Season with salt and pepper and serve.
Notes
- Use about 1.5 pounds zucchini for best results.
- Reserve pasta water for a smoother sauce.
- Freshly grated parmesan provides the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5
- Sodium: 420
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 17
- Cholesterol: 28