Equipment
Ingredients
Pasta
- 400 g fettuccine, dry
- 15 g kosher salt
Vegetables & Aromatics
- 500 g zucchini, sliced into 5mm half-moons
- 3 garlic, minced
Flavorings & Finishings
- 50 g pine nuts, raw
- 45 ml extra virgin olive oil
- 75 g vegetarian grana padano-style cheese, finely grated
- 30 g unsalted butter, room temperature
- 10 g fresh basil, torn
- black pepper, freshly ground
Nutrition (per serving)
Method
Place a large dry skillet over medium heat. Add the pine nuts and toast for 3 to 4 minutes, tossing frequently, until golden brown and fragrant. Transfer immediately to a small bowl to cool so they do not burn in the residual heat.
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F. Add the fettuccine and cook according to package directions, usually 10 to 12 minutes, until al dente. Reserve at least 250ml of the starchy pasta water, then drain the pasta in a colander.
While the pasta cooks, return the large skillet to medium-high heat and add the extra virgin olive oil. Add the sliced zucchini in a single layer. Cook undisturbed for 2 to 3 minutes to develop a golden sear, then toss and continue cooking until tender, about 5 to 6 minutes total.
Reduce the heat to medium-low. Add the minced garlic to the zucchini and sauté for 1 minute until fragrant, stirring constantly to prevent the garlic from browning and turning bitter.
Add the drained fettuccine to the skillet along with the room temperature butter, grated cheese, and 100ml of the reserved hot pasta water. Toss vigorously with tongs for 1 to 2 minutes until the cheese and butter melt into a glossy sauce that clings to the noodles. Add more pasta water 15ml at a time if the sauce seems too thick or dry.
Remove the skillet from the heat. Fold in the toasted pine nuts, freshly ground black pepper, and torn fresh basil. Serve immediately in warmed bowls, passing additional grated cheese on the side if desired.
Chef's Notes
- Tossing the pasta directly in the skillet with a splash of starchy cooking water creates a naturally creamy emulsion, eliminating the need for heavy cream.
- Slice the zucchini uniformly so it cooks evenly. Allowing it to sear undisturbed at first adds incredible depth of flavor through caramelization.
- For an extra layer of brightness, finish the dish with a squeeze of fresh lemon juice or a pinch of lemon zest just before serving.
- Traditional PDO Grana Padano contains animal rennet. To ensure this dish remains strictly vegetarian, verify your hard cheese uses microbial or plant-based rennet.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly as it cools.
Reheating: Reheat gently in a skillet over medium-low heat with a 30ml splash of water to revive the emulsified sauce.
