Brown Butter Spring Vegetable Fettuccine
Creamy brown butter, pasta, pine nuts and fresh spring vegetables! This pasta is a seasonal favorite everyone will love.
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ingredients
- 1 lb fettuccine
- 1 1/2 cups cherry tomatoes
- 1 zucchini chopped
- 2 tsp olive oil
- 1 cup 2 sticks unsalted butter
- 1/2 cup pine nuts
- 1/2 tsp garlic powder
- 1/2 tsp freshly cracked pepper
- 1/4 tsp salt
- 3/4 cup freshly grated Parmesan + extra for topping
- 1/4 cup freshly grated Pecorino cheese
instructions
- Preheat oven to 400 degrees.
- In a medium bowl toss tomatoes and zucchini with olive oil. Spread out into an even layer on a rimmed baking sheet. Season with salt and pepper. Roast in the oven for 10 minutes. Set aside.
- Cook pasta according to instructions on the package. Reserve 1/2 cup of pasta water and drain. Set aside.
- In a large skillet, melt butter. Add pine nuts and cook until the butter is golden brown, approximately 10 minutes, over medium-high heat. Add garlic powder, salt and pepper, stirring to combine. Stir in pasta water to finish the sauce. Season with more salt and pepper to taste.
- Add the pasta and toss in the brown butter sauce. Cook until the pasta is warmed through.
- Stir in cheeses, and then stir in roasted tomatoes and zucchini.
- Serve immediately with additional grated parmesan.