Servings:4
In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.
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- 1 large zucchini, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
- 1 large yellow summer squash, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 8 oz. dried fettuccine
- 1/2 cup finely grated Parmigiano-Reggiano; more for serving
- 1/2 cup heavy cream
- 1 clove minced garlic
Nutritional Information
- Calories (kcal) : 370
- Fat Calories (kcal): 140
- Fat (g): 15
- Saturated Fat (g): 9
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 4
- Cholesterol (mg): 50
- Sodium (mg): 630
- Carbohydrates (g): 45
- Fiber (g): 3
- Protein (g): 13
Preparation
- Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini and squash slices with oil and season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat.
- Grill the zucchini and squash until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.
- Cook the fettuccine in the boiling water according to package directions until al dente.
- Meanwhile, cut the squash on a sharp diagonal into 1/4-inch-thick strips.
- Drain the pasta, return it to the pot, and add the squash, Parmigiano, cream, and garlic. Gently toss over low heat until combined. Season to taste with salt and pepper.
- Serve with more grated Parmigiano at the table, if you like.
Ingredient Spotlight
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IN THIS RECIPEZucchini
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IN THIS RECIPEYellow Summer Squash
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IN THIS RECIPEBlack Peppercorns
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FEATUREDChinese Black Rice
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