Zucchini Fettuccine with Fresh Marinara Recipe

Name: Zucchini Fettuccine with Fresh Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. plum tomatoes, quartered; 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish; ⅓ cup dry-packed sun-dried tomatoes, softened in warm water and chopped; 1/4 cup extra virgin olive oil; 1 shallot, minced; Sea salt or kosher salt to taste; Freshly ground black pepper; 8 oz. mixed summer squash (green and yellow), ends trimmed; 1 orange bell pepper, halved and seeded; 8 oz. soy or fresh mozzarella, diced; 1 cup chopped walnuts; Grated regular or soy Parmesan cheese for garnish, optional; 6 basil sprigs for garnish, optional

Servings: persons

1 1/2 lb. plum tomatoes, quartered
1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
⅓ cup dry-packed sun-dried tomatoes, softened in warm water and chopped
1/4 cup extra virgin olive oil
1 shallot, minced
Sea salt or kosher salt to taste
Freshly ground black pepper
8 oz. mixed summer squash (green and yellow), ends trimmed
1 orange bell pepper, halved and seeded
8 oz. soy or fresh mozzarella, diced
1 cup chopped walnuts
Grated regular or soy Parmesan cheese for garnish, optional
6 basil sprigs for garnish, optional

1
Put tomatoes, basil, sun-dried tomatoes, 3 Tbs.
2
oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
3
Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler.
4
Discard soft centers, or save for another use.
5
Stack slices, and cut into 1/4-inch-wide fettuccine strips.
6
Cut bell pepper into paper-thin strips.
7
Put fettuccine into bowl with mozzarella, walnuts, remaining 1 Tbs.
8
oil and salt to taste; toss gently.
9
Pour sauce into 6 shallow bowls, and top with fettuccine mixture.
10
Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs.
11
Serve.

571

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: 1 1/2 lb. plum tomatoes, quartered, 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish, ⅓ cup dry-packed sun-dried tomatoes, softened in warm water and chopped, 1/4 cup extra virgin olive oil, and more.

Yes, Zucchini Fettuccine with Fresh Marinara 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!

Zucchini Fettuccine with Fresh Marinara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions