Equipment
Ingredients
Pasta
- 400 g fettuccine, dry
- 15 g kosher salt
Vegetables & Aromatics
- 500 g zucchini, sliced into 5mm half-moons
- 3 garlic, minced
Flavorings & Finishings
- 50 g pine nuts, raw
- 45 ml extra virgin olive oil
- 75 g vegetarian grana padano-style cheese, finely grated
- 30 g unsalted butter, room temperature
- 10 g fresh basil, torn
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 711 kcal
- Protein
- 23 g
- Carbohydrates
- 82 g
- Fat
- 33 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 1694 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 29 mg
- Potassium
- 672 mg
- Calcium
- 280 mg
- Iron
- 4.9 mg
- Magnesium
- 119 mg
- Phosphorus
- 448 mg
- Zinc
- 3.2 mg
- Vitamin A
- 109 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 1.00 mg
- Riboflavin
- 0.62 mg
- Niacin
- 8.4 mg
- Folate
- 275 mcg
- Water
- 140 g
Sources: USDA FoodData Central
Method
Place a large dry skillet over medium heat. Add the pine nuts and toast for 3 to 4 minutes, tossing frequently, until golden brown and fragrant. Transfer immediately to a small bowl to cool so they do not burn in the residual heat.
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F. Add the fettuccine and cook according to package directions, usually 10 to 12 minutes, until al dente. Reserve at least 250ml of the starchy pasta water, then drain the pasta in a colander.
While the pasta cooks, return the large skillet to medium-high heat and add the extra virgin olive oil. Add the sliced zucchini in a single layer. Cook undisturbed for 2 to 3 minutes to develop a golden sear, then toss and continue cooking until tender, about 5 to 6 minutes total.
Reduce the heat to medium-low. Add the minced garlic to the zucchini and sauté for 1 minute until fragrant, stirring constantly to prevent the garlic from browning and turning bitter.
Add the drained fettuccine to the skillet along with the room temperature butter, grated cheese, and 100ml of the reserved hot pasta water. Toss vigorously with tongs for 1 to 2 minutes until the cheese and butter melt into a glossy sauce that clings to the noodles. Add more pasta water 15ml at a time if the sauce seems too thick or dry.
Remove the skillet from the heat. Fold in the toasted pine nuts, freshly ground black pepper, and torn fresh basil. Serve immediately in warmed bowls, passing additional grated cheese on the side if desired.
Chef's Notes
- Tossing the pasta directly in the skillet with a splash of starchy cooking water creates a naturally creamy emulsion, eliminating the need for heavy cream.
- Slice the zucchini uniformly so it cooks evenly. Allowing it to sear undisturbed at first adds incredible depth of flavor through caramelization.
- For an extra layer of brightness, finish the dish with a squeeze of fresh lemon juice or a pinch of lemon zest just before serving.
- Traditional PDO Grana Padano contains animal rennet. To ensure this dish remains strictly vegetarian, verify your hard cheese uses microbial or plant-based rennet.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly as it cools.
Reheating: Reheat gently in a skillet over medium-low heat with a 30ml splash of water to revive the emulsified sauce.
Troubleshooting
Sauce is broken, clumpy, or stringy
Cause: Cheese was added to a pan that was too hot, or not enough starchy pasta water was used to create the emulsion.
Fix: Add another splash of hot pasta water and toss vigorously off the heat until the emulsion comes back together.
Prevention: Ensure the heat is low or off when adding the cheese, and toss very vigorously with hot, starchy pasta water.
Zucchini is mushy and waterlogged
Cause: Zucchini was overcrowded in the pan or stirred too frequently before it could sear.
Fix: Cannot be fixed, but the dish is still safe and flavorful to eat.
Prevention: Sear undisturbed in a wide pan so moisture can evaporate quickly.
Cultural Context
This style of quick, vegetable-forward pasta is typical of everyday Italian home cooking, particularly in the summer months when zucchini is abundant. Using a savory hard cheese like Grana Padano adds a deeply umami note that perfectly counterbalances the mild, sweet profile of the summer squash.
