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Delight in the simplicity and flavor of our Fettuccine alle Zucchine recipe, featuring Oak Spring Farm's finest organic zucchini, garlic, and parsley. This dish transforms humble ingredients into a sumptuous meal, showcasing the vibrant taste of our freshly harvested produce. With al dente fettuccine twirled with tender zucchini slices and infused with a fragrant blend of garlic and parsley, this recipe promises a delightful farm-to-table dining experience.

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 1 lb fettuccine pasta
 ¼ cup Daily Crisis butter
 2 cloves of Oak Spring Farm garlic
 4 Oak Spring Farm Zucchini, cut into a 1/4" dice or half-moon slices
 1 tbsp fresh thyme leaves
 salt and black pepper to taste
 2 tbsp extra virgin olive oil
 ¾ cup parmigiano reggiano (or parmesan) cheese, finely grated
 chopped Oak Spring Farm parsley
 extra grated parmesan

Directions

1

Smash your garlic cloves with the flat of a knife and give them a rough chop. Sprinkle a little kosher salt on the garlic and use the flat of the knife to press the garlic into the cutting board with a rocking motion to make a paste.

2

Boil 4 quarts of water with around a tablespoon of salt added (your pasta water should have the salinity of sea water). Add your pasta and stir occasionally to prevent it from sticking. Cook according to the package directions for al dente (or a minute before).

3

While your pasta is cooking, heat a large sauté pan (big enough to fit the cooked pasta) over medium heat. Melt the butter and then add the garlic paste and the zucchini. Add a pinch of salt and some fresh ground pepper. Flip the zucchini after about 2 minutes and add the thyme to the pan. Cook for another 2-3 minutes until the zucchini is tender on the inside with a nice golden coloring on the outside.

4

When the pasta is done, reserve 1/2 cup of the starchy pasta water (you may not need it all). Drain the pasta into a colander and rinse with cool water to stop the pasta from cooking.

5

Turn up the heat to a medium high and add the pasta to the pan along with about 1/4 cup of the starchy pasta water that you reserved and a tablespoon or two of olive oil. Toss the pasta with the zucchini and the sauce while you sprinkle the parmesan cheese across the pasta a bit at a time. Try to avoid getting any clumpy bits of cheese by keeping the pasta moving.

6

When the sauce starts to thicken up and stick to the pasta, use the tongs to plate the pasta into a serving dish, twisting as you place it down to give it an appealing swirl. Garnish the dish with chopped parsley and extra parmesan and serve immediately!

DifficultyBeginner

Ingredients

 1 lb fettuccine pasta
 ¼ cup Daily Crisis butter
 2 cloves of Oak Spring Farm garlic
 4 Oak Spring Farm Zucchini, cut into a 1/4" dice or half-moon slices
 1 tbsp fresh thyme leaves
 salt and black pepper to taste
 2 tbsp extra virgin olive oil
 ¾ cup parmigiano reggiano (or parmesan) cheese, finely grated
 chopped Oak Spring Farm parsley
 extra grated parmesan

Directions

1

Smash your garlic cloves with the flat of a knife and give them a rough chop. Sprinkle a little kosher salt on the garlic and use the flat of the knife to press the garlic into the cutting board with a rocking motion to make a paste.

2

Boil 4 quarts of water with around a tablespoon of salt added (your pasta water should have the salinity of sea water). Add your pasta and stir occasionally to prevent it from sticking. Cook according to the package directions for al dente (or a minute before).

3

While your pasta is cooking, heat a large sauté pan (big enough to fit the cooked pasta) over medium heat. Melt the butter and then add the garlic paste and the zucchini. Add a pinch of salt and some fresh ground pepper. Flip the zucchini after about 2 minutes and add the thyme to the pan. Cook for another 2-3 minutes until the zucchini is tender on the inside with a nice golden coloring on the outside.

4

When the pasta is done, reserve 1/2 cup of the starchy pasta water (you may not need it all). Drain the pasta into a colander and rinse with cool water to stop the pasta from cooking.

5

Turn up the heat to a medium high and add the pasta to the pan along with about 1/4 cup of the starchy pasta water that you reserved and a tablespoon or two of olive oil. Toss the pasta with the zucchini and the sauce while you sprinkle the parmesan cheese across the pasta a bit at a time. Try to avoid getting any clumpy bits of cheese by keeping the pasta moving.

6

When the sauce starts to thicken up and stick to the pasta, use the tongs to plate the pasta into a serving dish, twisting as you place it down to give it an appealing swirl. Garnish the dish with chopped parsley and extra parmesan and serve immediately!

Fettuccini alle Zucchine