Photo of Fettuccine with zucchini, garlic and lemon by WW

Fettuccine with zucchini, garlic and lemon

Total Time
50 min
35 min
15 min
This recipe, originally created by Chef Missy Robbins, has been modified by WW with permission. When garlic scapes are in season, thinly slice four of them and add them to sauté pan with the zucchini. This dish is pasta done lightly, with bright lemon zest and mint leading the seasonings that dress up thinly cut zucchini matchsticks. It's the perfect pasta recipe for quick summertime dinners, when there's a bumper crop of zucchini in the garden or at the market, and mint is abundant. We love how the zucchini is prepared to stay intentionally crisp - as al dente as the pasta it's paired with. This is great as a stand alone alfresco dinner, but marries well with a salad of chive- or basil-topped sliced tomatoes.


Uncooked fettucine

12 oz

Olive oil

3 Tbsp


10 medium clove(s), peeled and finely chopped

Crushed red pepper flakes

1½ tsp, (plus more for garnish – optional)

Uncooked zucchini

5 small, julienned

Grated Pecorino Romano cheese

6 Tbsp, finely grated, divided

Fresh lemon juice

3 Tbsp

Lemon zest

1 Tbsp

Kosher salt

¼ tsp, (or to taste)

Fresh breadcrumbs

6 Tbsp

Fresh mint leaves

4 sprig(s), leaves only, torn

Black pepper

¼ tsp, freshly cracked (or to taste)


  1. Bring a large pot of water to a boil over high heat; season generously with salt. Place pasta in water; cook until al dente, about 7–8 minutes (2–3 minutes if using fresh pasta).
  2. As pasta cooks, warm oil in a large sauté pan over low heat. Add garlic; cook until fragrant but not browned, about 1 minute. Stir in red pepper flakes.
  3. Use tongs to transfer pasta to sauté pan. Add 1 cup pasta water and zucchini. Toss over low heat for about 3–5 minutes, until fettuccine has absorbed sauce and zucchini has softened slightly. Add 1/4 c cheese; toss once more. If needed, add more pasta water to loosen pasta. Stir in lemon juice and zest. Taste and adjust seasoning with salt, if desired.
  4. To serve, evenly divide pasta among six bowls. Top each portion with 1 Tbsp bread crumbs, 1 tsp cheese, 1/6 of mint, pinch cracked black pepper and extra red pepper flakes (optional).
  5. Serving size: about 1 1/3 c