Fettuccine with Squash Ribbons

Cooking Light
Fettuccine with Squash RibbonsRecipe
Photo: Colin Clark; Styling: Lindsey Lower


Stirring olive oil into boiling water creates a quick emulsified sauce for this simple, summery pasta. For a refreshing side, cut half a peeled, seeded cantaloupe lengthwise into 4 wedges. Wrap 1/2 ounce very thinly sliced prosciutto around each wedge.
Serves 4 (serving size: about 1 3/4 cups)


+ Add To Shopping List
8 ounces uncooked fettuccine
2 small zucchini
1 large yellow squash
3 tablespoons olive oil, divided
1 cup grape tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 ounce Parmesan cheese, shaved (about 1/4 cup)
3 tablespoons torn fresh mint


Hands-on: 21 Minutes
Total: 21 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Shave zucchini and squash into thin ribbons using a vegetable peeler; discard seeds. Place ribbons in a large bowl.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, salt, and pepper to pan; cook 8 minutes or until tomatoes begin to break down, stirring occasionally. Remove tomatoes from pan using a slotted spoon; add to squash ribbons. Add garlic to pan; cook 1 minute or until fragrant, stirring constantly. Stir in reserved 3/4 cup cooking liquid; bring to a boil. Gradually add remaining 2 tablespoons oil to pan, stirring constantly with a whisk.

3. Add pasta to pan; cook 1 minute, tossing to coat. Remove pan from heat. Add pasta mixture to squash mixture; toss. Sprinkle with Parmesan cheese and mint.

Created date

March 2014

Nutritional Information

Calories 364
Fat 13.4 g
Satfat 3 g
Monofat 8 g
Polyfat 1.3 g
Protein 13 g
Carbohydrate 50 g
Fiber 4 g
Cholesterol 6 mg
Iron 3 mg
Sodium 361 mg
Calcium 128 mg