Fettuccine with Zucchini and Spinach

From issue #8.
Photography by Minka Firth.
Fettuccine with Zucchini and Spinach

Serves: 4


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


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