Buy online! Free delivery to the USA on orders over $149. Shop now!
Favuzzi Yellow Tomato & Basil Fettuccine with Zucchini Ribbons & Lemon
by: z.e.n.e.r.g.y
- Preparation 10 min
- Cooking 15 min
- Portions 3 pers.
Ingredients needed
- 1 pack Favuzzi Fettuccine
- 1 bottle Favuzzi Yellow Tomato & Basil Sauce
- 1 medium zucchini
- Zest of 1 lemon
- 1 tsp fresh lemon juice, or to taste
- ½ cup finely grated Parmigiano-Reggiano, plus more for finishing
- Favuzzi Coratina Finishing Oil, for drizzling
- 3 tbsp pistachios, roughly crushed
- Small handful fresh basil leaves
- Salt, for the pasta water
- Reserved pasta water, as needed
Products used in this recipe
Steps of preparation
- Prepare the zucchini ribbons : Using a Y-peeler or vegetable peeler, shave the zucchini lengthwise into long, thin ribbons. Stop when you reach the soft, watery seeded centre and set the ribbons aside.
- Cook the fettuccine : Bring a large pot of generously salted water to a rolling boil over high heat. Add the entire pack of Favuzzi Fettuccine and cook for 1–2 minutes less than the package’s recommended cooking time, so the pasta is slightly firmer than al dente. Before draining, reserve about 1 cup of the pasta cooking water.
- Warm the sauce : While the pasta cooks, pour the entire bottle of Favuzzi Yellow Tomato & Basil Sauce into a large skillet. Warm over medium-low heat for 4–5 minutes, stirring occasionally, until hot and gently simmering.
- Finish the pasta : Transfer the drained fettuccine directly into the skillet with the warm sauce. Increase the heat to medium and gently toss for 1–2 minutes, allowing the fettuccine to finish cooking in the sauce. If necessary, add reserved pasta water 1 tablespoon at a time until the sauce is silky and thoroughly coats the pasta. Remove from the heat and add the fresh lemon zest and lemon juice. Toss to combine.
- Add the zucchini : With the skillet off the heat, gently fold in the zucchini ribbons and toss for 20–30 seconds. The residual heat will soften the zucchini slightly while keeping the ribbons fresh and vibrant.
- Plate and finish : Twirl the fettuccine into nests in shallow serving bowls, making sure some of the zucchini ribbons remain visible throughout the pasta. Finish, in order, with plenty of finely grated Parmigiano-Reggiano, a generous drizzle of Favuzzi Coratina Finishing Oil, crushed pistachios for crunch and fresh basil leaves. Serve immediately.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil