Fettuccine with Zucchini and Spinach
Photography Minka Firth.
Serves: 4
INGREDIENTS
750 grams zucchini
1⁄4 cup olive oil
3 cloves garlic, thinly sliced
pinch of chilli flakes – optional
125 mls white wine
20 grams butter
zest and juice of 1 lemon
150 grams baby spinach leaves
100 grams blue cheese or mozzarella, diced
300 grams fettuccine
METHOD
Sauce: Trim the ends of the zucchini and slice lengthwise very thinly. Put the oil, garlic and chilli in a large sauté pan and heat gently to infuse the flavours. Increase the heat, add the zucchini and season. Turn to coat in the oil; add the white wine and cover.
Cook for about 10 minutes, tossing a couple of times until the zucchini have softened and taken on a little colour. Add the butter, lemon zest and juice and the spinach and gently combine – don’t worry if some of the zucchini breaks up. Season.
Pasta: Cook the fettuccine in a large pot of boiling, well salted water until al dente. Drain, reserving 1⁄4 cup of the cooking water.
Tip the pasta onto the zucchini, adding the reserved water if more liquid is needed. Toss and add the cheese. Season. Transfer to a large warm bowl and serve immediately with lemon wedges on the side. Serves 4
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.