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Recipe

Grilled Straw and Hay Fettuccine

Scott Phillips

Servings: 4

In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.

Ingredients

  • 1 large zucchini, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
  • 1 large yellow summer squash, trimmed and sliced lengthwise into 6 1/4-inch-thick slices
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 8 oz. dried fettuccine
  • 1/2 cup finely grated Parmigiano-Reggiano; more for serving
  • 1/2 cup heavy cream
  • 1 clove minced garlic

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 50
      Sodium (mg): 630
      Carbohydrates (g): 45
      Fiber (g): 3
      Protein (g): 13

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini and squash slices with oil and season with salt and pepper.
  • Bring a large pot of salted water to a boil over high heat.
  • Grill the zucchini and squash until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.
  • Cook the fettuccine in the boiling water according to package directions until al dente.
  • Meanwhile, cut the squash on a sharp diagonal into 1/4-inch-thick strips.
  • Drain the pasta, return it to the pot, and add the squash, Parmigiano, cream, and garlic. Gently toss over low heat until combined. Season to taste with salt and pepper.
  • Serve with more grated Parmigiano at the table, if you like.

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