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Roasted Zucchini Ribbon Pasta with Pine Nuts Recipe

Name: Roasted Zucchini Ribbon Pasta with Pine Nuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 4 medium zucchinis; 1 whole garlic bulb; 50 g pine nuts; 200 g fettuccine pasta; 1 lemon; 2 Tbsp heavy cream; 2 Tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 30 g grated Parmesan cheese

Stashcook

This pasta dish is full of roasted zucchini ribbons and mixed with pine nuts for a nutty flavor. It's tossed in a light lemony sauce and topped with Parmesan cheese. It's a yummy dinner that's easy to make!

Ingredients

4 medium zucchinis

1 whole garlic bulb

50 g pine nuts

200 g fettuccine pasta

1 lemon

2 Tbsp heavy cream

2 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

30 g grated Parmesan cheese

Method

Preheat the oven to 190°C (375°F).

Pierce the zucchinis all over with a fork, place on a baking tray, and drizzle with 1 Tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Slice the top off of the garlic bulb, drizzle with the remaining 1 Tbsp olive oil, wrap it tightly in foil, and place on the tray with the zucchinis.

Roast the zucchinis and garlic in the oven for 35-40 minutes, until the zucchinis are very soft and the garlic is tender.

While the vegetables are roasting, toast the pine nuts in a dry pan over medium heat for 3-5 minutes until golden. Set aside.

Cook the fettuccine pasta according to package instructions until al dente, drain, and return to the pot with a drizzle of olive oil to prevent sticking.

Once the zucchinis are done, let them cool slightly, then use a vegetable peeler to create thin ribbons. Squeeze the roasted garlic out of its skin and mash in a bowl.

Add the zucchini ribbons to the garlic along with the heavy cream, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Mix to combine into a creamy sauce.

Place the pasta pot over low heat, add the zucchini sauce, and toss to combine. Heat through gently.

Stir in the zest and juice of the lemon, then taste and adjust seasoning if necessary.

Serve the pasta into bowls, top with toasted pine nuts, and sprinkle with grated Parmesan cheese.

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