Fettuccine with zucchini and onions.
Who invented pasta was a genius. Easy, fun and with endless possibilities of preparation. A fail proof dish even for the first time ever attempt at cooking.
As I was browsing the internet this pasta dish caught my eyes. What intrigues me was the fact that you wrap it on aluminum foil and bake it for 15 to 20 minutes. Went back to try to found it and never found it again. After a couple of tries the recipe below is what I came up with. Tender pasta, soft zucchini and onions. The medley of flavors was delightful to the palate. A definite will prepare it again, and again.
Fettuccine with Zucchini and Onions
- 2 zucchini 2 cut in half and cut into matchsticks zucchini
- 1 yellow onion 1 small peeled and thinly sliced yellow onion
- 1 tbsp olive oil 1 tablespoon olive oil
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 1 pound pasta 1 pound fettuccine pasta
- In a large pot of boiling salted water cook the pasta until al dente.
- Meanwhile in a large skillet, over medium heat, sauté the onion with the butter and olive oil. When translucent add the zucchini and continue cooking until slightly tender, 3 minutes. Turn off heat and set aside.
- Drain the pasta, reserve ½ cup of cooking water. Add the pasta to the skillet with the onions and zucchini, add some of the reserved cooking water to insure the pasta is nicely moist
- Place a large sheet of aluminum foil in a cookie sheet and add the pasta in the center of the aluminum foil. Cover with another sheet of aluminum foil and seal the edges well together.
- Place in the hot oven and bake for 15 to 20 minutes.
- Remove from the oven, open the foil – be careful quite hot - and place the content in a large pasta serving plate.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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