Lemon-Herb Zucchini Fettuccine

This zucchini fettuccine recipe was born from the garden.  It’s the meal you make when you’ve got both herbs and zucchini ready to be used!  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. It’s casual and rustic enough for a weeknight family meal, and fancy enough for company.  It’s one I make over and over again in the summer months!

Using Herbs in Zucchini Fettuccini

The great thing about this recipe is that you don’t have to follow it exactly.  I use whatever herbs I have growing in my garden that need to be used!  For me that’s usually basil, oregano and rosemary.  Feel free to mix and match depending on what you have.

Saute Garlic & Cook Veggies

I start by sautéing crushed garlic in olive oil. After it’s softened (but not crispy) I turn off the heat and toss in half my herbs.  I feel like this infuses more flavor into the oil!

You’ll toss some zucchini on the grill to get some pretty char marks on there.

And also grill up a couple chicken breasts.

Toss the pasta together

When those are done cooking, you’ll toss them in the pan with the sauted garlic, add the rest of your herbs, cooked pasta, parmesan cheese and fresh lemon juice.

Toss it all together and serve it with a chunk of crusty bread and it’s the perfect summer meal! This is definitely a rustic dish, meaning you can absolutely adjust and make things to taste.  Add more lemon, more cheese, drizzle with oil at the end, switch up the herbs, include more veggies, etc.

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Lemon-Herb Zucchini Fettuccine

  • Author: Sara Wells
  • Yield: 4 generous servings 1x

Description

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.


Scale

Ingredients

2 large boneless, skinless chicken breasts
2 lemons
2 tablespoons red wine vinegar
Extra virgin olive oil
1/2 pound fettuccine (that’s just 1/2 of a normal box)
2 medium zucchini
1 cup shredded Parmesan cheese (about)
56 cloves garlic
Fresh basil (about 1/2 cup)
*Fresh oregano (about 1/4 cup) If you don’t have fresh oregano, just add a little dried.
Extra virgin olive oil
Salt and Pepper


Instructions

Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Place chicken in a zip-top 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 marinate 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. Set aside.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 cup 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 spoonful of salt.

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.

While chicken and zucchini are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.

Keep an eye on garlic. It should still look nice and white, not brown or crispy. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zucchini and chicken are done, take them off the grill and chop them up.

Reserve about 1/2 cup pasta water. Drain pasta and immediately place in a big bowl. Place chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture and toss together.  If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil.

Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left and serve.

Notes

*feel free to mix and match any herbs you have on hand

 

44 comments

  1. Sara, you are WAY too cool to be friends with me. “Oh, I just ran out to my garden and picked whatever herbs were there and came inside and produced a gourmet dinner in 10 minutes.” You are seriously too cool. I definitely want to try this (as soon as I can boil water again.)

  2. I can already tell Lemon-Herb Zucchini Fettuccine and I were MEANT for each other.
    I’m wishing for a garden too – and a grill.

  3. We tried this dish tonight and it was soooo good! I hope your husband pays you well for his meals…especially for cooking for him at 9 o’clock at night.

  4. Mmmmm..I made this last night Sara! I LOVE grilled zucchini. It has the best flavor. So I’ll let you know that I made this with FRESH pasta though. I thought it would soak in those amazing flavors better and it sure did! It was so yummy.

  5. I made this tonight and it was SO GOOD! I loved that I could use up my zucchini, because we all know how run rampant this time of year!

    This will be going on my list of favorites. Thanks a bunch.

  6. Made this last night and it was amazing! Husband loved it and put it at the top of his list…unfortunately, when i was making my shopping list, I just skimmed the ingredients, so I was totally way off…instead of fresh herbs and parmesan (yeah, i missed kind of a lot!), I just used the ol’ garlic bread mixture that I got from your website, and it turned out fantastic! Thanks for all the great recipes!

  7. Yum! I made this for dinner last night. It was awesome. It was so quick and easy. I don’t have zuchinni’s in my pathetic garden, but I have a lot of basil. Yum! Great recipe.

  8. This was light and yummy. I love fresh basil and wish that I would have just sprinkled it on top of each plate because it got a little wilted when I put it in with the hot ingredients and lost some of it’s fresh flavor. Just a suggestion for those who try this in the future. I also took a veggie peeler and peeled some strips of cheese on top. Yum! Thanks for the recipe!

  9. The link to your roasted corn tomato salad/salsa takes me to this recipe instead. This looks yummy, but I’d love to see the other recipe, too.

    I just found your site. I can’t wait to try your recipes!

  10. I made this last week because I bought a HUGE zucchini from a farmer's market. It was sooo delicious! Thanks for yet another great recipe!

  11. I tried this out last night because we were feeding the missionaries – I doubled it so I would have left overs & there was none left. This recipe is so good. I am definitely making it again & soon! The missionaries loved it!!

  12. One of my husband's colleagues is bringing his partner down to dinner. I'm a little stressed since said partner is a world-traveller/photographer and I am feeling a bit intimidated in the food department.
    I've decided to do this for dinner, but am at a lost for what would compliment it well as side dishes. Any suggestions? Dessert as well?

  13. Berretts-
    The great thing about this dish is that it has pasta, chicken, and veggies all in one- so it makes a great one-dish meal! If you serve it in nice big pasta bowls with meal-sized portions, then it goes great with just a loaf of crusty french bread, or some garlic bread. Add a refreshing drink and you've got an easy, yet gourmet dinner! If you want to bulk it up a little, serve it with bread and a side salad, or a salad before the main course like you would see in a restaurant.

  14. Thank you so SO much for this delicious dish!! Had it not been for all of the ingredients I had out, my husband never would’ve believed I made it. When he stopped eating long enough to speak, his first words were “this tastes like a dish you’d order at an upscale restaurant!” Awesome, easy to make & a definite keeper in our home =)

  15. I’m a TERRIBLE cook, everything new I try turns out horribly. But I followed this recipe and it was sooooo delicious! It totally tasted like a dish from Olive Garden or something. I was so excited that something I made tasted so amazing. Thank you, thank you, thank you!

  16. We just had this for dinner and it was SO good! Some of the kids weren’t going for the zucchini, but that was ok; I ate all of theirs; it was so good! Everyone loved the pasta and chicken though. It was gone fast and everyone was wanting more. I didn’t realize I was out of fettucini so I used penne.

  17. I love this recipe and I use it often. I use broccoli rather than zucchini just because I have it in the house and my kids eat it up. I also use spaghetti noodles for the same reason. The mix of herbs makes this delish!!!! Thank you so much!!!

  18. I absolutely love this recipe, mainly because of the chicken and pasta combination, but throw in the zucchini and my family will definitely get their serving of veggies! Also, my youngest is allergic to any and all dairy so this meal (minus the extra Parm on top) is a happy camper. Let me tell ya that learning how to tweak recipes and go dairy-free is a tough job. Thanks for making my job a little easier with this delicious meal.

    P.S. I think I’ve shared this on facebook a few times because I love it so much…and now there are a few more OBB lovers around too. 😉

  19. Loved this! Just ate it for dinner! My picky husband was very pleased with dinner tonight and that’s a miracle! His gourmet taste is Killin’ Me…but ever since I started cooking my way through Your Cookbook dinner time has been much more pleasant 😉 Thanks!!

  20. I made this for dinner last night and it was delicious!! I had to cook everything in the skillet because we’re having snowstorms in Spring, but it still turned out really good. Also had to use dried herbs and lemon juice, not the fresh stuff the recipe called for. My kids (5, 3, and 16 mos) loved the chicken and hubs and I loved the whole thing. I can’t wait til summer when I can grill the chicken and zucchini and do the recipe the right way! Thanks for a great dinner! 🙂

  21. Thank you so much for this divine recipe! I made it this evening and my family loved it so much! The lemon, the herbs, the garlic, and the tender, flavorful chicken made this dish number one on my pasta recipes list!

  22. I made this today for my brother and his wife as I watched their 4 month old. They both just went back full time and i wanted to them to come home to food. They both loved this dish and the house smelled awesome! I roasted the chicken and zucchini in the oven at 375.

  23. My husband and I LOVE this recipe and I’m considering making it for my 1 year olds birthday party. How do you think it will be feeding a large crowd ? Or any other great ideas for large crowds? I would love a post or 2 on easy party foods!!

  24. So I know it makes it less healthy, but I LOVE this with your guiltless alfredo sauce. I sub that for the garlic-infused olive oil and parm cheese. But then, I’m partial to creamy, cheesy pasta.

  25. I don’t eat pasta, but this dish can still have all those great flavors…use large zucchini and cut in half so you can grill them just long enough to get a nice char; the put the halves through a spiralizer. And use the zoodles instead of pasta. Every thing else is the same, with no carbs! It was deeeelicious!! Thank you!

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