Garlic Lover'S Fettuccine With Olive Oil, Garlic An

Name: Garlic Lover'S Fettuccine With Olive Oil, Garlic And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini, cut in 2-inch julienne strips (450 g); 1/3 cup olive oil (80 ml); 2 teaspoons garlic, finely minced (up to 3 teaspoons or 10-15 ml per recipe, I usually double what a recipe says); 3/4 lb whole wheat fettuccine (350 g) or 3/4 lb fettuccine (350 g); 1/2 cup parmesan cheese, freshly grated (up to 1 cup or 120-250 ml or to taste); 3 tablespoons fresh parsley, chopped (45 ml); OPTIONAL ADDITIONAL HERBS; fresh basil, chopped (optional); fresh sage leaf, chopped (optional); fresh thyme leave, chopped (optional); fresh marjoram, chopped (optional); SALT AND PEPPER; salt, to taste; fresh ground pepper, to taste; GARNISH; parmesan cheese, freshly grated

Servings: persons

1 lb zucchini, cut in 2-inch julienne strips (450 g)
1/3 cup olive oil (80 ml)
2 teaspoons garlic, finely minced (up to 3 teaspoons or 10-15 ml per recipe, I usually double what a recipe says)
3/4 lb whole wheat fettuccine (350 g) or 3/4 lb fettuccine (350 g)
1/2 cup parmesan cheese, freshly grated (up to 1 cup or 120-250 ml or to taste)
3 tablespoons fresh parsley, chopped (45 ml)
OPTIONAL ADDITIONAL HERBS
fresh basil, chopped (optional)
fresh sage leaf, chopped (optional)
fresh thyme leave, chopped (optional)
fresh marjoram, chopped (optional)
SALT AND PEPPER
salt, to taste
fresh ground pepper, to taste
GARNISH
parmesan cheese, freshly grated

1
Steam the zucchini 5 minutes and remove from the heat.
2
Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
3
Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
4
Have a warmed serving dish ready.
5
Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
6
Serve at once, passing additional Parmesan cheese.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb zucchini, cut in 2-inch julienne strips (450 g), 1/3 cup olive oil (80 ml), 2 teaspoons garlic, finely minced (up to 3 teaspoons or 10-15 ml per recipe, I usually double what a recipe says), 3/4 lb whole wheat fettuccine (350 g) or 3/4 lb fettuccine (350 g), and more.

Yes, Garlic Lover'S Fettuccine With Olive Oil, Garlic And Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Lover'S Fettuccine With Olive Oil, Garlic And Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions