FETTUCCINE alle ZUCCHINE
Leave a note
By Iveri Aura
FETTUCCINE alle ZUCCHINE
1 step
Prep:15minCook:15min
This dish is my mom's favorite andI adore cooking it for my family. She tosses soft simmered zucchini with fresh zucchini and grated cheeses, finishing the dish with a surprising but welcome addition: aged balsamic vinegar. The thick, tart, and slightly sweet vinegar mingles with the pasta strands and their savory sauce for a flavor that is just gorgeous. My favorite time to cook with zucchini is at the beginning of their season in early summer, when they are sweet and tender with barely any seeds. I grow my own zucchini and they are some of the easiest, lowest maintenance plants to grow. I love cooking them until tender, and then blending a portion to create a lovely contrast between the al dente zucchini pieces and the creamy zucchini puree.
Updated at: Sun, 24 Sep 2023 06:19:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
37
High
Nutrition per serving
Calories1120.2 kcal (56%)
Total Fat70.8 g (101%)
Carbs83.9 g (32%)
Sugars8.1 g (9%)
Protein26.7 g (53%)
Sodium573.8 mg (29%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring a large pot of water to boil over high heat. Meanwhile, in a large deep sauté pan, sizzle the onion and a pinch of salt in the olive oil over medium-low heat until the onion becomes slightly translucent and releases all of its flavors into the olive oil, 3 to 4 minutes. Add the zucchini and season with salt. Increase the heat to medium-high, add the thyme, and cook until fragrant, about 1 minute, then add the wine and cook until the alcohol aroma has evaporated and the liquid has reduced by half, about 1 h minutes. Continue cooking until the zucchini are soft and gorgeous, about 6 minutes, adding a splash (4 cup) of water as needed to keep the pan moist. Discard the sprigs of thyme. Once the water has reached a rolling boil, season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until the fettuccine are tender, 1 to 2 minutes. Add the fettuccine to the sauté pan with the zucchini. Remove from the heat and stir in the balsamic vinegar, followed by the Pecorino Romano and Parmigiano-Reggiano. Toss with the passion of an Italian until the sauce envelops the pasta strands, adding a bit of pasta cooking water as needed to keep the sauce luscious. Serve dusted with some Parmigiano-Reggiano.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
