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Zucchini Fettuccine


  • 1 pound egg fettuccine

  • 4 tablespoons extra virgin olive oil (EVOO)

  • 3-4 cloves garlic, finely chopped or grated

  • Zest of 1 lemon

  • 2 medium-large or 4 small zucchini, shredded

  • Salt and freshly ground black pepper

  • 1/4 cup chopped flat leaf parsley

  • 1/4 cup chopped mint


Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente, according to the package directions. Drain the cooked pasta and reserve. While the pasta is working, place a large skillet over medium-low heat with four turns of the pan of EVOO, about 4 tablespoons. Add the garlic to the pan and sauté until golden, about 1 minute. Add the lemon zest to the pan and continue cooking another 30 seconds. Add the zucchini and cook until tender, 2-3 minutes. Season with salt and pepper. Toss the veggies and herbs with the cooked pasta and serve. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to