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Fettuccine with Zucchini and Onions

Course Pasta
Cuisine Italian
Keyword pasta, zucchine, onion
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories 529 kcal


  • 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


  1. In a large pot of boiling salted water cook the pasta until al dente.

  2. 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.

  3. 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

  4. 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.

  5. Place in the hot oven and bake for 15 to 20 minutes.

  6. Remove from the oven, open the foil – be careful quite hot - and place the content in a large pasta serving plate.

Nutrition Facts
Fettuccine with Zucchini and Onions
Amount Per Serving
Calories 529 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 16mg1%
Potassium 548mg16%
Carbohydrates 90g30%
Fiber 5g21%
Sugar 6g7%
Protein 16g32%
Vitamin A 370IU7%
Vitamin C 19.6mg24%
Calcium 46mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.