Creamy Lemon & Zucchini Fettuccine with Fresh Fettuccine, Tomato & Parmesan

Fresh fettuccine needs no introduction—but we’ll introduce it anyway! After it cooks extra-quickly (it’s fresh, after all!), you’ll toss it with a creamy, tangy tomato sauce brightened up with plenty of fresh lemon juice and zingy zest. Add in tender sautéed zucchini, and finish with a flourish of shredded Parmesan for a memorable meal. . • Cream Sauce Base • 3 Tbsp unsalted butter 3 Tbsp unbleached all-purpose flour 1 3/4 cups whole milk, heated 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper Small pinch freshly grated nutmeg Heat on medium until thickened, be sure to whisk. Add additional flour if you need to thicken.

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Step 1

Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato into ¼-inch pieces. Zest and quarter lemon.

Step 2

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Step 3

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Step 4

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add tomato; cook, stirring, until jammy, 2-3 minutes. Stir in veggie bouillon, cream sauce base, and ¼ cup milk (½ cup for 4 servings); bring to a simmer. Cook, stirring, until slightly reduced, 2-3 minutes.

Step 5

Add drained pasta and zucchini to pan with sauce. Stir until well combined, then remove from heat. Stir in a squeeze of lemon juice and a pinch of lemon zest, adding splashes of reserved pasta cooking water as needed until everything is coated in a creamy sauce. Taste and season with salt and pepper.

Step 6

Divide pasta between shallow bowls and top with cheese. Serve with remaining lemon wedges on the side.

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