Thursday, July 28, 2011

Fettuccine with Asparagus and Summer Squash

Contributed by Dawn Marie Hamilton

I like to serve at least one veggie main course each week. This week, I created a recipe from a picture I found a while back in a chef's equipment catalog. Although I lusted after the advertised sauté pan, the pasta and vegetables in the pan was what had my mouth watering.

In the picture the chef appears to have used regular fettuccine. I mixed regular fettuccine with whole-wheat fettuccine. This is a very easy recipe not requiring precise measurements.


8 ounces fettuccine (semolina/durum)
8 ounces whole-wheat fettuccine (durum whole grain)
4 tablespoons olive oil
4 cloves garlic, minced
1 bunch asparagus, each spear cut into thirds
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
zest of one small lemon (about 2 tablespoons)
freshly ground black pepper
freshly grated parmesan cheese

1. Cook fettuccine according to package(s) for desired doneness, keeping in mind that each type might have a different cooking duration. Time accordingly.

2. Meanwhile, pour olive oil into a large sauté pan. When hot, add garlic, asparagus, zucchini and yellow squash. Cover and cook on medium-low until desired tenderness. Add lemon zest near end of cooking time.

3. Toss cooked vegetables with cooked fettuccine, black pepper and parmesan cheese. Place in bowls and serve with a favorite wine.

Makes 4 generous servings. Enjoy!


  1. Looks good, Dawn, and easy to make as well. We love veggies w/pasta and garlic, too, of course!
    We found a baseball bat sized zucchini in my dad's garden last week and thought about trying your potato/zucchini pancakes, but not having any potatoes on hand, opted for fried zucchini rounds with seasoned panko crumbs. Since there's still quite a bit of squash left, I may try your latest recipe. Love asparagus, cheese and garlic, too, of course!

  2. This one is making me want to run out and find a loaf of crusty Italian bread to go with it! And a perfectly chilled Gavi, I think.

  3. Thanks for visiting, Lois. Fried zucchini rounds sound yummy too.

  4. I've never tasted a Gavi wine. I'll have to put that on my list to try, Pat

  5. Dawn, if you like Pinot Grigio, you'll love Gavi, a nice, crisp, dry Italian white. Great with seafood, chicken, and a lovely pasta dish like this one!