Fettuccine with zucchini and mint
2 servings
15 minutes
Fettuccine with zucchini and mint is a refined dish of Italian cuisine where the freshness of vegetables harmonizes with the delicate texture of pasta. Thin slices of zucchini sautéed with shallots reveal their soft sweetness, while a creamy sauce enriched with lemon zest and aromatic olive oil adds tenderness to each bite. A light spiciness from black pepper and optional chili enhances the creaminess, creating a balance between warmth and freshness. The finishing touch is mint leaves that refresh the dish and add a sophisticated herbal note. Fettuccine with zucchini and mint is perfect for a cozy family dinner or an exquisite gastronomic delight, highlighting the elegance and simplicity of Italian cooking.
1
Chop the shallots into small cubes and sauté them slowly in olive oil.
- Shallot: 1 piece
- Extra virgin olive oil: 2 tablespoons
2
Slice the zucchini into thin rounds, add to the onion, increase the heat slightly, and sauté for another 2 minutes, then season with salt and pepper.
- Courgette: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Add grated lemon zest, chili pepper (optional), and cream, let it reduce by half, then add the partially cooked fettuccine with 3-4 tablespoons of pasta water.
- Lemon zest: pinch
- Chili pepper: to taste
- Cream: 50 ml
- Fettuccine: 150 g
4
Hold for another 2 minutes on low heat, stirring constantly.
5
Serve the pasta on plates and garnish with fresh mint leaves.
- Fresh mint: to taste
