Fettuccine With Cilantro Sauce and Vegetable Ribbons
Fresh pasta tossed with a vibrant cilantro-pine nut sauce and delicate vegetable ribbons. This light, herbaceous dish celebrates bright flavors and vegetable-forward cooking. Zucchini and carrots are shaved thin and cooked briefly to maintain their tender-crisp texture. Perfect for weeknight dinners, summer entertaining, or meal prep since the sauce keeps well. The cilantro pesto distinguishes this version from heavier cream-based pasta dishes, making it an elegant yet simple vegetarian option.
Ingredients
- 2 zucchini, medium
- 4 carrots
- 1 lb fettuccine pasta
- 1 bunch fresh cilantro leaves
- ½ cup olive oil
- 2 tablespoons pine nuts
- 2 garlic cloves
- salt, to taste
- pepper, to taste
- ⅝ cup grated parmesan cheese or romano cheese
Instructions
- 1
Combine cilantro, olive oil, pine nuts, garlic, salt and pepper in a food processor and blend until smooth
- 2
Fold in grated cheese
- 3
Use a vegetable peeler to shave zucchini and carrots into thin, wide ribbons
- 4
Cook fettuccine in boiling salted water for 8 minutes
- 5
Add vegetable ribbons to the pasta water and cook 1-2 minutes until pasta and vegetables are just tender
- 6
Drain pasta and vegetables thoroughly and return to saucepan
- 7
Add cilantro sauce and toss over high heat until warmed through
- 8
Taste and adjust seasoning, then serve
Tips
Shave vegetables with a vegetable peeler or mandoline for even, delicate ribbons that cook quickly and maintain their crunch.
Make the cilantro sauce up to 2 weeks ahead and store in an airtight container refrigerated, adding it to warm pasta just before serving.
Add the vegetable ribbons in the final minute of pasta cooking so they remain tender-crisp rather than soft.
Good to Know
Cilantro sauce keeps refrigerated in an airtight container for up to 2 weeks. Cooked pasta with sauce is best eaten fresh but stores refrigerated for 1 day; reheat gently with splash of water.
Prepare cilantro sauce up to 2 weeks ahead. Vegetables can be ribboned several hours ahead and stored in damp paper towels. Cook pasta just before serving.
Serve immediately while pasta is warm. Garnish with extra fresh cilantro leaves or pine nuts if desired. Pairs well with a crisp white wine or light salad.
Common Mistakes
Do not overcook pasta and vegetables together; add vegetables in the final 1-2 minutes to avoid mushy texture.
Do not blend cilantro sauce too long or the heat from the food processor will darken the herbs and dull the bright flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead?
Yes. The cilantro sauce keeps refrigerated for up to 2 weeks. Vegetables can be ribboned several hours ahead. Cook the pasta fresh just before serving and toss with the pre-made sauce.
What if I don't have cilantro?
Substitute basil, parsley, or arugula in equal amounts. The flavor profile will shift but remain herbaceous. Adjust garlic slightly if using milder herbs.
Can I freeze the leftover cilantro sauce?
Yes, freeze in ice cube trays or airtight containers for up to 3 months. Thaw in the refrigerator. Add to warm pasta or use in other dishes. The texture may change slightly upon thawing.