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Fettuccine with Stewed Zucchini

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Servings: 4 servings


  • 1 cup zucchine in umido
  • 1 slender zucchini (courgette), sliced paper thin
  • 1 cup (250 ml) extra virgin olive oil or vegetable oil
  • 12 ounces (375 g) fresh fettucine (dried penne or linguine may be used)
  • 1 tbsp unsalted butter
  • 1 tbsp chopped flat-leaf Italian parsley
  • 2 ounces (60 g) fresh Parmesan cheese, in paper-thin shavings
  • Freshly ground black pepper to taste
  • Salt


  • Prepare the zucchini in umido and set aside to keep warm.
  • Pat the slices of zucchini dry on paper towels. Heat the oil in a heavy skillet and fry the zucchini slices until they are a golden brown. Drain on absorbent paper.
  • Bring a large pot of salted water to a boil for the pasta. Add the fettuccine, stir, and cook about 2 minutes.
  • Drain the pasta and toss in a warm bowl with the butter and salt and pepper. (penne or linguine will take about 6 minutes to cook.)
  • Reheat the zucchini in umido, add to the pasta, and toss again.
  • Serve topping each serving with a sprinkling of parsley, some cheese shavings and slices of fried zucchini.