Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial