Fettuccine with Zucchini, Goat Cheese and Chili is a quick pasta dish that is comforting and healthy. It’s all about the zucchini to Fettucine ratio: equal amounts of spiraled zucchini taste great, look beautiful, and lend fantastic texture. If you’re going to eat pasta, up your veggies!
Pasta: fresh or dried
This recipe works really well with storebought fettuccine. It’s also called ribbon pasta, and if you can find a wide egg noodle, it’s the nicest! Lots of markets carry freshly made pasta in the refrigerated section — this would be another super choice. Finally, you can opt to make your own fettuccine. Hipcooks frequently hosts Pasta in Casa classes to hone your skills.
Zucchini: lots of ways to skin a cat (err, zucchini)
For our Fettuccine with Zucchini, Goat Cheese and Chili, we used a spiralizer on the ribbon setting. But really: no spiralizer, no problem! You can cut your zuke into disks of half-moons, and the result is really the same.
Tools of the Trade
A nice, deep skillet really does the trick here. Vollrath’s NUCU line is amazing! You already know their skillets — we use them at Hipcooks and carry them in our retail store. We’ll soon feature this cookware line in our studios — you’ll love the heavy-duty design and ergonomic handles.