Fettuccine with lemon and poppy seeds

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 20 G., saturated fats 9 G., proteins 13 G., carbohydrates 52 G., fiber 5 G., cholesterol 82 mg, sodium 473 mg, sugar 4 G.

Make delicious fettuccine pasta with lemon and poppy seeds, which also includes thinly sliced zucchini sautéed in garlic butter. They add richness and wonderful summer flavors to the dish. Lemon zest and juice, along with grated Parmesan, create a wonderfully refreshing sauce on the hot pasta. This pasta can be served as a standalone vegetarian dish or as a weekend side dish with fish and seafood, which will perfectly complement its creamy, citrusy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 gr. fresh fettuccine pasta
1 tbsp. l. olive oil
2 cloves garlic, lightly crushed
2 zucchinis, halved lengthwise and sliced into half-moons
1 tbsp. poppy seeds
Finely grated zest of 2 lemons
4 tbsp (60 g) butter, chopped
1/3 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fettuccine pasta, Parmesan cheese, zucchini, poppy

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat and add the garlic. Cook until golden, then discard. Add the zucchini to the garlic oil and season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from heat.
Add fettuccine pasta to boiling water and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest. Return the pan to medium heat and add the pasta, 1/2 cup of the cooking water, lemon zest, butter, and Parmesan; season with salt and pepper to taste. Bring to a boil and stir. Add the remaining 1/2 cup of water and lemon juice and cook until the sauce thickens slightly, about 1 minute (the pasta will continue to absorb the sauce). Divide among plates.

Categories:

recipe / Summer dishes / Dinner / Calorie content of prepared meals / Vegetarian dishes / Main courses / Side dishes / Pasta / Italian cuisine