Vegetable Fettuccine Recipe

When I think of summertime dishes, the first thing I think of is vegetables. Fresh, homegrown vegetables from the garden or farmer’s market make this delicious, summery dish absolutely outstanding. The absence of a heavy, cheesy sauce keeps this dish light enough to avoid bogging you down on a warm summer’s night, and the beautiful colors present guarantee plenty of healthy vegetables per serving! Serve alongside some home-baked garlic bread and with a glass of white wine for the perfect Italian summer meal. 

To cut the carrots and zucchini into paper-thin slices, use a vegetable peeler down the side of them. They should come out looking a bit like colorful, vegetable “pasta”. In fact, you can use this method for other recipes if you are looking to cut down on breads and pastas and boost your veggie intake. They look really beautiful and taste fantastic!



1/2 pound fettuccine
2 small zucchini, sliced lengthwise paper-thin
2 carrots, sliced lengthwise paper-thin
2 tomatoes, peeled, seeded, and chopped
10 small black olives, pitted and quartered
1 tablespoon extra-virgin olive oil
2 teaspoons grated Parmesan cheese
1 teaspoon minced pickled hot red pepper
1 garlic clove, minced
Freshly ground black pepper, to taste


1. Follow the directions on the package to prepare and cook the fettuccine.

2. After the fettuccine has cooked for about 8 minutes, add the thin slices of zucchini and carrots. Cook the mixture for about another 2-4 minutes, until the pasta is cooked al dente and the vegetables are tender.

3. While the pasta and veggies cook, in a serving bowl, combine the tomatoes, olives, olive oil, Parmesan cheese, red pepper, garlic, and ground black pepper.

4. Drain the pasta and vegetables and add them to the sauce in the serving bowl, then toss to coat and serve.

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