Fettuccine Di Nerano Recipe
sliced roasted zucchini – shrimp – garlic – olive oil – pesto – shredded cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Roast the Zucchini
Preheat the oven to 400°F (200°C). Slice the zucchini into thin rounds, toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- 2
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 3
Sauté the Shrimp
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the shrimp and cook for 3-4 minutes until pink and cooked through. Season with salt and pepper.
- 4
Combine Ingredients
Lower the heat and add the roasted zucchini and cooked fettuccine to the skillet. Pour in the pesto sauce and toss everything together. If the mixture is too dry, add reserved pasta water a little at a time until desired consistency is achieved.
- 5
Serve
Remove from heat and sprinkle shredded cheese over the top. Toss gently to combine and serve immediately.
