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Ingredients
Scale
- 8 ounces uncooked fettuccine pasta
- 1.5 pounds zucchini, diced
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 dash Italian seasoning
- 1/2 cup chicken or vegetable broth
- 1 teaspoon lemon juice
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Boil salted water and cook pasta al dente according to package directions.
- Heat olive oil and 1 tablespoon of butter; sauté chopped onion for about 5 minutes.
- Add diced zucchini, minced garlic, and Italian seasoning; cook for 5 minutes.
- Stir in remaining butter, broth, and lemon juice; simmer for 1-2 minutes.
- Blend in parmesan cheese, mix with drained pasta, adding reserved water if necessary.
- Season with salt and pepper; serve immediately with extra parmesan if desired.
Notes
Use fresh, young zucchinis for the best flavor and texture.
Reserve some pasta water to adjust sauce consistency if needed.
Don’t rush while sautéing onions; caramelization adds depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 600
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 12
- Cholesterol: 30