Fettuccini with Zucchini, Garlic Scapes, and Lemon
by Missy Robbins
summerdinner
Cook: Cook: 10-15 minutes
Ingredients
You have 3 of 10
produce
- ✓1lemon(juice and zest)
- ○4 sprigsmint(leaves only, torn)
- ✓4zucchini(julienned)
- ○1 bunchgarlic scapes(thinly sliced)
- ✓10 clovesgarlic(peeled and finely chopped)
dairy
- ○1/4 cupPecorino Romano cheese(plus more for serving)
grain
- ○1 poundfettuccine
pantry staple
- ○1 1/2 teaspoonscrushed red pepper flakes(plus more for garnish)
- ·black pepper(freshly cracked)
- ·3 tablespoonsolive oil
- ○kosher salt
- ○1/4 cupbread crumbs
Instructions
- With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.
- Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).
- As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.
- Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly.
- Add the cheese and toss once more. If needed, add more pasta water to achieve desired consistency.
My notes
Garlic scapes offer a delicate, sweeter garlic flavor, while garlic cloves are more pungent. Adding the scapes at the end keeps them crunchy and bright, and builds textural dimension in the dish.