- 5 ounces Fettuccine
- 2 large Zucchini
- 1 cup Frozen Peas
- 4 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Anchovy Paste
- 2 cloves Garlic
- 1 Lemon
- 0.25 cup Pasta Water
- 0.5 cup, grated Parmesan Cheese
- 0.25 cup, chopped Basil
- 0.25 cup, chopped Raw Almonds (Unsalted, Not Roasted)
Although I cook a lot and find it to be my therapy, I prefer quick 30 minute meals, especially after a long day.
Coming up with surprisingly delicious, and what I call “refrigerator meals” can be quite exciting!
The ingredients used in this recipe are pretty much always in my house and I hope you have them too!
This dish also highlights my love for peas, frozen peas.
They are cheap, always available and underused in my opinion.
Peas instantly enhance any dish by adding a pop of color, sweetness and crunch.
Since I have an obsession with adding as much green to my dishes as possible, I decided to add zucchini noodles “zoodles” and basil.
The zucchini adds nutrients as well as cuts down the carb intake a bit.
If you don’t have basil, mint or parsley are also a great options to enhance the aroma of this recipe.
The sauce contains anchovy paste, a new ingredient I am getting to know better, if you don’t have it, you don’t necessarily have to add it but I do recommend you give it a try 🙂
A quick note on pasta water:
The water in which you boil your pasta is a convenient by-product that makes your pasta dish more delicious and binds the sauce to the pasta. It is the starch from the pasta that is released as it cooks that improves the flavor and texture of any sauce! Some refer to this as “liquid gold” (no, not velveeta cheese, ew!).
Cook Fettuccine and Make the Sauce
Get a large pot of water (covered) and bring it to a boil.
While the water comes to boil, get a large skillet (preferably with high sides) and add 4 tbsp of extra virgin olive oil.
I recommend getting a good quality olive oil as this is the main ingredient of the sauce.
On medium-low heat, heat up the olive oil and add the anchovy paste, mined or crushed garlic, and 2 tsp each of salt and freshly ground black pepper.
Keep the heat on medium-low as you only want to infuse the olive oil with the flavors of the anchovy paste and garlic rather than cooking it.
Stir occasionally for 5 minutes.
By now, the water for the pasta should be up to a boil, season the water with salt and add the fettuccini.
Cook per package directions, though I recommend cooking it 2-3 minutes less than the directions as you want the fettuccine to be al-dente as they will later on be transferred into the sauce and continue to cook for about 2 minutes.
While the pasta cooks, add the juice of 1 lemon to the olive oil sauce and stir.
Bring it together
Once the fettuccine are done, transfer directly from the water into the lemon olive oil sauce. - Do not discard the pasta water - turn off the heat for the pasta water but keep it on the stove.
Using tongs, toss the fettuccine in the sauce so that each strand of pasta is coated in the sauce.
Next, add the peas and toss to heat them through. Now, add the zoodles and toss as well.
Keep the heat on medium-low as you are not looking to cook the zucchini but simple heat it through as well.
Keeping the zucchini partially raw will also retain more nutrients.
Add about 1-4 cup of the pasta water and stir carefully.
Now add the grated parmesan and toss once more.
If the pasta looks a bit dry add a bit more olive oil and pasta water, start with 1 tbsp of olive oil and 2 tbsp of pasta water.
Stir and give it a try, adjust the seasoning if needed (more salt, pepper, and/or lemon juice).
Garnish and Serve