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Roasted Zucchini Ribbon Pasta with Pine Nuts Recipe

Roasted Zucchini Ribbon Pasta with Pine Nuts recipe


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!


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


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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