I love a good summer pasta like this, especially when it’s packed with fresh, simple ingredients. When zucchini and tomatoes are at their best, this is exactly the kind of dinner I want to make!
The zucchini gets a little golden, the tomatoes get juicy and blistered, and everything comes together with lemon, butter, and Parmesan for a bright, flavorful dinner. It has that same fresh lemony feel as my Spaghetti Limone, but with extra summer veggies added in.
Ingredients & Substitutions
- Fettuccine: Fettuccine works well because the buttery lemon sauce clings to the wide noodles, but you can use another pasta shape you have on hand. Spaghetti, linguine, or another long pasta would work well. Or, make homemade shaped pasta to use!
- Zucchini: Fresh zucchini adds texture and a mild summer squash flavor. You can substitute yellow squash or use a combination of both.
- Cherry Tomatoes: Cherry tomatoes become sweet and juicy as they blister in the skillet. Grape tomatoes will also work well.
- Butter: Butter creates the simple, silky sauce that coats the pasta. Unsalted butter is recommended so you can control the salt.
- Fresh Lemon: Fresh lemon juice and zest give this pasta its bright flavor. Bottled lemon juice will not provide the same fresh taste.
- Parmesan: Freshly grated Parmesan melts into the sauce and adds a salty, savory finish. For the best texture, grate it yourself if possible.
Tips for the Best Lemon Zucchini & Blistered Tomato Fettuccine
- Salt the pasta water. The pasta absorbs some of that seasoning as it cooks, which helps build flavor throughout the dish.
- Save the pasta water. The starchy pasta water helps the butter and lemon come together into a smooth sauce that coats the noodles.
- Let the vegetables cook. Give the zucchini and tomatoes time to brown and blister. That little bit of color adds so much flavor.
- Don’t skip tossing the pasta. Tossing everything together well helps the sauce cling to the fettuccine instead of sitting at the bottom of the pan.
- Add the Parmesan at the end. Removing the pan from the heat before adding the cheese helps it melt smoothly into the sauce.
FAQs
Can I add protein to Lemon Zucchini & Blistered Tomato Fettuccine?
Yes! Grilled chicken, shrimp, or salmon would all be delicious additions. You can also keep it vegetarian and enjoy the fresh flavors of the zucchini, tomatoes, and lemon.
Can I make this pasta creamy?
You can! This recipe is meant to have a light lemon butter sauce, but you can stir in a splash of heavy cream or a little extra Parmesan for a creamier version.
How does the sauce come together without cream?
The reserved pasta water helps the melted butter and lemon juice come together into a light, silky sauce that coats the noodles. Tossing the pasta well helps everything emulsify.
Can I use a different type of pasta?
Absolutely. Fettuccine works well because it holds onto the sauce, but spaghetti, linguine, or other pasta shapes will work, too.
Can I use frozen zucchini or tomatoes?
Fresh vegetables work best for this recipe because the zucchini and tomatoes are meant to lightly brown and blister in the skillet. Frozen vegetables release more moisture and will change the texture of the dish.
What to Serve with Lemon Zucchini & Blistered Tomato Fettuccine
This pasta is delicious on its own, but it also pairs well with simple sides and proteins.
- Garlic bread: Cheesy Garlic Dinner Rolls or Garlic Breadsticks are a delicious choice for soaking up any extra lemon butter sauce.
- A fresh salad: A simple side salad or cucumber salad keeps the meal light and fresh.
- Grilled chicken or shrimp: Add your favorite protein for a heartier dinner.
- Summer vegetables: Serve with grilled vegetables or another seasonal side for an easy summer meal.
How to Store Lemon Zucchini & Blistered Tomato Fettuccine
Store leftover fettuccine in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also reheat it in the microwave, stirring halfway through and adding a little liquid if needed.
For the best texture, store any extra Parmesan separately and add it just before serving.
Summer Lemon Zucchini & Blistered Tomato Fettuccine
Ingredients
- 12 ounces fettuccine
- 6 tablespoons unsalted butter, divided
- 2 medium zucchini, halved lengthwise, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 2 tablespoons lemon zest, from about 2 lemons
- 3 tablespoons lemon juice
- ¼ cup reserved pasta water, plus more as needed
- ⅓ cup (33 g) grated Parmesan, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente. Reserve ½ cup pasta water before draining.
- While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the zucchini and cook for 3 to 4 minutes, stirring occasionally, until slightly softened and lightly browned.
- Add the cherry tomatoes, garlic, and salt. Cook for another 3 to 5 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.
- Reduce the heat to low. Add the lemon zest, lemon juice, remaining 4 tablespoons of butter, and ¼ cup reserved pasta water. Stir until the butter melts and the sauce becomes smooth and lightly coats the vegetables.
- Add the cooked fettuccine to the skillet. Toss well to coat the noodles in the sauce, adding more reserved pasta water a tablespoon or two at a time as needed until the sauce reaches your desired consistency.
- Remove from heat and stir in the Parmesan.
- Serve immediately topped with extra Parmesan and fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
