Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fettuccine with Grilled Corn, Zucchini and Goat Cheese
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 696
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 24 g
- Cholesterol
- 44 mg
- Sodium
- 750 mg
This colorful pasta makes the most of late-summer produce with a no-cook sauce that comes together entirely in the serving bowl. Sweet yellow tomatoes and squash mingle with tangy goat cheese, olive oil and pickled cherry peppers, creating a creamy, subtly spicy sauce when tossed with hot pasta. Campanelle is the perfect shape for the job, with ridges and curls that hold onto every bit of the sauce.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 696
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 24 g
- Cholesterol
- 44 mg
- Sodium
- 750 mg
Ingredients
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Directions
- Preheat a grill to medium-high. Bring a large pot of salted water to a boil.
- Combine half of the sliced garlic, 2 teaspoons chopped rosemary, half of the lemon zest and 2 tablespoons olive oil in a large bowl. Add the corn, zucchini and scallions and toss to coat. Season with salt and toss again. Add the vegetables to the grill. Grill the zucchini and scallions, turning as needed, until charred and mostly tender, 3 to 5 minutes. Grill the corn until charred all over, about 10 minutes. Let cool slightly, then cut the corn off the cob. Cut the scallions into 1-inch pieces and cut the zucchini slices into thirds.
- Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the remaining sliced garlic and 1 teaspoon rosemary and the red pepper flakes; cook until sizzling, about 1 minute. Add the heavy cream and 1 cup of the boiling cooking water. Bring to a simmer and cook until reduced by about one-third, about 3 minutes.
- Meanwhile, add the fettuccine to the boiling water and stir to help separate the noodles. Cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the fettuccine, half of the goat cheese, 3 tablespoons pine nuts, the lemon juice, remaining lemon zest and 1/4 cup reserved cooking water to the skillet over medium heat. Cook, tossing, until the goat cheese is melted, then add the grilled vegetables and toss, adding the remaining 1/4 cup cooking water if the pasta seems dry (the bottom of the pan should look saucy). Remove the skillet from the heat, add the basil and Parmesan and toss to combine.
- Divide among bowls and top with the remaining goat cheese and pine nuts. Serve with more Parmesan.
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