Summer Lemon Zucchini & Blistered Tomato Fettuccine
Summer Lemon Zucchini & Blistered Tomato Fettuccine is a simple pasta dinner made with fresh zucchini, juicy cherry tomatoes, lemon, butter, and Parmesan. It comes together quickly for a bright, flavorful meal that is perfect for summer nights.
Servings: 6 people
Calories: 348kcal
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.
Nutrition
Serving: 1portion | Calories: 348kcal