Tossing together seared strips of summer squash, including zucchini and yellow squash, with a creamy and cheesy sauce and fettuccine is an easy and quick way to put together a wonderful pasta dish.
This pasta dish is so easy! You don't need a lot of pans either. You just combine some grilled zucchini and summer squash with freshly cooked fettucchine with Parmigiano-Regiano, heavy cream, and garlic, plus a little salt and pepper. Top it with a little Italian parsley and you have an amazing pasta dish.
We served this as a side dish for meatballs along with a salad. Everything was fabulous.
You can use any summer squash you like, such as zucchini, crook neck, patty pan, or another you have available.
Ingredients:
Summer Squash - You can make this with any summer squash. I used a combination of organic zucchini and yellow squash from Melissa's Produce.
Heavy Cream - For the sauce.
Parmigiano-Reggiano - Combine it with the cream and the pasta to create a cheesy sauce.
Garlic - One clove of minced garlic.
Flat-Leafed Parsley - Chopped.
Seasoning - Salt and Pepper.
To Make This Pasta Dish:
First, grill slices of summer squash to char it. Instead of an actual grill, I used a cast iron grill pan on the stove top. It actually gave the slices a tasty and smoky flavor with great grill marks. No need to fire up the grill. Cut the grilled slices into smaller strips.
Next, cook the pasta according to the package instructions, drain it, and return it to the pot. Add the squash strips to the pasta along with the Parmesan, cream, and minced garlic. Heat everything over low heat and then season with salt and pepper.
Finally, sprinkle with the chopped parsley and serve with more Pamesan on the side.
Make Ahead Option:
While this fettucchine is best when it is freshly made, you can prepare the grilled squash in advance, along with mincing the garlic. Keep the grilled squash in the refrigerator until you are ready to make the pasta.
If you do have leftovers, they can be reheated on the stovetop or in the microwave. You can add a little more cream if necessary to loosen up the noodles.
Recipe Variations:
This is such a simple dish and easy to play with. You could add some crushed red peppers for a little heat. You could also substitute some grilled eggplant for some of the squash.
You could also toss in a little bit of baby spinach or kale along woth the cream and Parmesan.
If you don't have fettuccine, you can substitute spaghetti for the pasta.
Although I love this pasta dish as is, you could add a little bit of chicken or a few small shrimp if you want to make it a one bowl dinner.
Equipment You May Need:
To grill the summer squash, it's really handy to use a cast iron grill pan rather than firing up your outdoor grill. I actually have one that you can place over two burners, as well as a smaller one for making individual steaks or fish filets. Because they are cast iron, you can also use these pans on your outdoor grill!
More Pasta Recipes:
- Cordon Bleu Skillet Pasta from A Kitchen Hoor's Adventures
- Crab Alfredo Linguini from That Recipe
- Marry me Chicken Pasta from Jen Around the World
- Summer Squash and Fettuccine from Karen's Kitchen Stories
- Sweet Corn Ravioli from Creative Cynchronicity
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Summer Squash and Fettuccine
Toss together summer squash with a creamy and cheesy sauce and fettuccine to put together a wonderful pasta dish.
Ingredients
- 2 teaspoons olive oil
- 6 to 8 ounces (2 small to medium) summer squash, such as yellow squash and zucchini, washed and cut into 3/8 inch strips, lengthwise. Do not peel.
- 8 ounces dried fettuccine
- Kosher salt
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
- 1/2 cup heavy cream
- 1 clove garlic, minced
- Freshly ground black pepper
- 2 to 3 tablespoons chopped fresh flat leaf parsley leaves
Instructions
- Brush a grill pan with the olive oil and heat over medium heat. Grill the squash slices on both sides until you have grill marks, about 2 minutes per side. You can also grill them on an outdoor grill. Cut the grilled strips on the diagonal into about 2 to 3 inch long by 3/8 inch pieces. Set aside.
- Cook the fettuccine in boiling salted water according to the package directions until al dente.
- Drain the pasta and return it to the pan. Add the squash strips, the Parmigiano-Reggiano, the heavy cream, and the minced garlic. Gently stir everything together over low heat. Season with salt and pepper to taste. Sprinkle on the parsley and serve with more Parmesan on the side.
Nutrition Facts
Calories
396Fat (grams)
19 gSat. Fat (grams)
10 gCarbs (grams)
44 gFiber (grams)
3 gNet carbs
41 gSugar (grams)
3 gProtein (grams)
14 gCholesterol (grams)
90 mgHow to stay up to date with Karen's Kitchen Stories?
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