Fettuccine with Zucchini

This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 452kcal

Author Tania Sheff

Ingredients

1 jar (12 oz.) roasted peppers
3 tbsp. olive oil
1 small onion, finely diced
3 medium garlic cloves, minced
½ tsp. oregano
¼ tsp. red pepper flakes or to taste
2 medium zucchini, cut into cubes
½ tsp. sea salt or to taste
¼ tsp. pepper
7 oz. full-fat coconut milk
1 tbsp. chopped basil leaves
8 oz. fettuccine pasta or other kind

Instructions

Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.
Add the garlic, oregano, and red pepper flakes, and cook for one minute.
At this point, add the zucchini, chopped red peppers, salt, and pepper. Stir, and cook for 5-7 minutes, until the zucchini starts to soften.
Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.
Once the zucchini has softened a bit, add the pureed roasted pepper and coconut milk. Simmer for a few minutes.
Lastly, add the basil leaves and drained cooked pasta. Stir the pasta well with the sauce. Serve.

Video

Notes

Add-ins and Substitutes

Add other vegetables. Make this dish with additional vegetables, such as mushrooms, yellow squash, broccoli, cauliflower, asparagus, or spinach.
Substitute another kind of pasta. Use any type of pasta you have on hand, including spaghetti, linguine, farfalle, penne, and cavatelli.
Make it spicier. You can add as much or as little of the red pepper flakes as you like. Make this pasta as spicy as you prefer.

How to Store

Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until warmed through.

Nutrition