Fettuccine With Vegetable Ribbons Recipe

Name: Fettuccine With Vegetable Ribbons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 1-2 medium zucchini; 1-2 medium carrots; 12 ounces fettuccine pasta; 1/2 cup fresh cilantro leaves, packed; 3 tablespoons olive oil; 1/4 cup pine nuts; 2-3 garlic cloves; salt and freshly ground black pepper, to taste; 1/4 cup grated Parmesan cheese, plus more for serving; 1/2 cup pasta cooking water (reserved)

This vibrant pasta dish features fresh zucchini and carrot ribbons tossed in a creamy, zesty cilantro sauce. The homemade sauce is the star, bursting with fresh cilantro, nutty pine nuts, and a hint of garlic. A quick and easy weeknight meal the whole family will love!

Prep Time 10 mins

Cook Time 25 mins

Calories 710 kcal

Protein 43g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fettuccine With Vegetable Ribbons

1-2 medium zucchini
1-2 medium carrots
12 ounces fettuccine pasta
1/2 cup fresh cilantro leaves, packed
3 tablespoons olive oil
1/4 cup pine nuts
2-3 garlic cloves
salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese, plus more for serving
1/2 cup pasta cooking water (reserved)

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How to Make Fettuccine With Vegetable Ribbons

**Toast the Pine Nuts:** In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until lightly golden and fragrant. Set aside to cool.
**Make the Cilantro Sauce:** Combine the toasted pine nuts, cilantro, olive oil, garlic, salt, and pepper in a food processor. Process until smooth and creamy. Add a tablespoon or two of pasta water if needed to reach desired consistency.
**Prepare Vegetables:** Using a vegetable peeler, create wide ribbons from the zucchini and carrot. Set aside.
**Cook the Fettuccine:** Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions, usually 8-10 minutes, until al dente.
**Add Vegetables:** During the last minute of pasta cooking time, add the zucchini and carrot ribbons to the pot. Cook until just tender-crisp, about 1-2 minutes.
**Combine and Toss:** Reserve about 1/2 cup of pasta cooking water before draining the pasta and vegetables. Add the drained pasta and vegetables back to the pot. Stir in the cilantro sauce and Parmesan cheese. Add a little pasta water if needed to create a creamy sauce.
**Finish and Serve:** Toss everything together over high heat for 1 minute to warm through. Taste and adjust seasoning as needed. Serve immediately and enjoy!