I picked the name just because it’s fun to say “Zucchini Fettuccine”. Go ahead, try it 3 times fast.
Get this: Garlic-infused olive oil coats warm pasta with flecks of lemon zest and fresh herbs. Grilled Zucchini and lemon-chicken top it off with savory Parmesan cheese running throughout. I’m trying to sound fancy like a menu. Is it working?
Last week I had one of those days where I was just tired and worn out and when dinner time rolled around I didn’t feel like doing anything but calling for take-out. Since my husband was working late, I ate cereal with the kiddos and called it good. (See? Sometimes I eat cereal for dinner. I just want to make that known 😉 But then 9pm rolled around and suddenly I realized my body needed food. Real food. Plus I had a hungry hubby on the way home who probably wanted something other than cereal. I wanted something warm and comforting- satisfying yet not heavy. I ran outside to my garden in my pj’s. I couldn’t see a thing, so I just reached down into the herbs and grabbed a handful of whatever I felt first. It happened to be basil and oregano. I had picked a couple of zucchini earlier in the day and I had a lemon on the counter and suddenly, this dish was born.
This isnow on my list of favorite summer meals, okay maybe my list of favorite meals ever. People are always asking me for quick weeknight dinner ideas. For those days when you don’t have a lot of time, but you don’t want to make something out of a box. This is a great one. The whole thing comes together in the amount of time it takes to boil the pasta. It’s casual enough for a quick family meal, and it’s sophisticated enough for company. Try it!
Oregano, Basil, olive oil, garlic, shredded
parmesan, zucchini, lemon, salt, pepper, and fettuccine.
oops, and red wine vinegar- forgot that!
Lemon-Herb Zucchini Fettuccine
recipe by Our Best Bites
2 large boneless, skinless chicken breasts
2 T Red Wine Vinegar
1/2 lb Fettuccine (that’s just 1/2 of a normal box like in the picture)
2 medium zucchini
1 C shredded parmesan cheese (about
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don’t have fresh oregano, just add a little dried.
Salt and Pepper
Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.
Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. (If you’ve got time to spare, let the chicken marinade for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)
Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.
Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.
When water boils, add pasta and a spoonfull of salt
Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.
While chicky and zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.
See, now you’re all ready. When everything is done cookin’ you can throw it together! Keep an eye on that garlic. You DON’T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.
When zuch and chicken are done take them off the grill and chop ’em up.
Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there. Then stick your face up real close and inhale. Ahhhh, heaven.