Ingredients for Grilled Summer Squash With Fettuccine
- Zucchini
- Summer Squash
- 2 tablespoons olive oil
- Garlic Cloves
- 1/4 cup finely chopped shallot
- Fresh Basil
- Fresh Ground Pepper
- Unsalted Butter
- 1/4 teaspoon salt
- Fettuccine Pasta
- Parmesan Cheese
- Fresh Parsley
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How to Make Grilled Summer Squash With Fettuccine
- Preheat grill to medium-high heat.
- Trim the ends off 2 medium summer squash (about 1 pound total). Cut into 1 1/2-inch chunks.
- In a medium bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1/4 cup finely chopped shallot, 1 tablespoon chopped fresh basil, and 1/4 teaspoon black pepper.
- Add the squash chunks to the bowl and toss to coat evenly. Cover and marinate for at least 1 hour (or up to 2 hours in the refrigerator).
- While the squash marinates, cook 1 pound fettuccine according to package directions. Reserve 1/2 cup pasta water before draining.
- In a small saucepan, melt 4 tablespoons butter over medium heat. Stir in 2 tablespoons chopped fresh basil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Set aside.
- Place marinated squash in a grill basket or thread onto skewers. Grill for 10-12 minutes, turning occasionally, until tender and slightly charred.
- Add the drained fettuccine to the hot pan. Add the basil butter and grilled squash (remove from skewers if used).
- Toss to combine. Add reserved pasta water, 1 tablespoon at a time, if needed to create a creamy sauce.
- Stir in 1/2 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley.
- Serve immediately. Garnish with extra basil and Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
19g
Fat
46g
Carbs
13g
