Fettuccine with Zucchini and Yellow Squash

28 Sep Fettuccine with Zucchini and Yellow Squash

Fettuccine with Zucchini and Yellow Squash

Light and tangy pasta dish
Servings 4
Author Pay Handley


  • 12 oz fettuccine noodles
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 tsp minced garlic
  • 1 tsp olive oil
  • 1 large lemon
  • fresh basil sprigs
  • fresh thyme sprigs


  1. Place a large pot of water over high heat.
  2. When the water has come to a rolling boil, add the fettuccine and stir through.
  3. Cook the pasta, stirring occasionally, for 8-10 minutes or until noodles are tender but firm.
  4. When pasta is done, drain noodles.
  5. While the pasta cooks, cut the zucchini and yellow squash into thin slices. Julienne-style.
  6. Chop the basil into thin strips to make 1-2 tablespoons.
  7. Chop the thyme to make 1 tsp.
  8. In a medium skillet, heat the olive oil over medium-high heat.
  9. Stir-fry the squash with the minced garlic until crisp but tender.
  10. Add the basil and thyme and stir-fry another minute.
  11. Remove from heat.
  12. Cut the lemon in half and squeeze the juice over the hot vegetables.
  13. Combine squash mixture with cooked pasta and use 2 large forks to loosely combine.
  14. Serve while warm.

Recipe Notes

Garnish plate with extra sprigs of basil or thyme.
Potassium: 322
Sodium: 10