Mediterranean Fettuccine with Roasted Zucchini & Garlic
This Mediterranean pasta dish is a beautiful combination of tender spaghetti (or fettuccine), golden-brown roasted zucchini, and sweet, mellow whole roasted garlic. Infused with olive oil, fresh herbs like parsley and basil, and a light lemon touch, this meal celebrates minimal ingredients and maximum flavor.
Perfect for a meatless main, light lunch, or Mediterranean dinner party dish, it’s both elegant and nourishing. The roasted garlic adds a deep umami base, while zucchini provides a tender, slightly sweet texture that complements the pasta beautifully.
Time Overview
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Roasted Garlic & Zucchini:
2 whole heads of garlic, halved crosswise
2 medium zucchinis, sliced into ½-inch rounds
2 tbsp extra virgin olive oil
Salt and freshly cracked black pepper
Optional: pinch of chili flakes
For the Pasta:
12 oz (340g) fettuccine or spaghetti
2 tbsp olive oil
Juice of ½ lemon
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil (optional)
Grated vegan parmesan or regular parmesan (optional for non-vegan)
Instructions
Step 1: Roast Garlic and Zucchini
Preheat oven to 400°F (200°C).
Place the halved garlic heads cut-side up on a baking sheet. Add zucchini slices around them.
Drizzle with olive oil, season with salt and pepper.
Roast for 25–30 minutes until garlic is soft and golden, and zucchini is tender and slightly browned.
Step 2: Cook the Pasta
While roasting, cook pasta in salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
Toss the cooked pasta with olive oil, lemon juice, and a splash of reserved water.
Step 3: Assemble
Gently squeeze the roasted garlic cloves out of their skins and mash slightly with a fork.
Add garlic mash and roasted zucchini to the pasta.
Toss gently to coat. Stir in parsley, basil, and more olive oil or pasta water if needed for consistency.
Step 4: Serve
Garnish with extra herbs, chili flakes, and cheese if using.
Serve warm with crusty bread or a fresh salad.
Tips
Roast Garlic Properly: Roast cut-side up and covered in foil for a softer, mellow result. For deeper caramelization, leave uncovered.
Use Fresh Herbs: Parsley and basil add freshness; mint or oregano can be nice alternatives.
Reserve Pasta Water: Adds creaminess and helps bind the garlic oil to the noodles.
Lemon Brightness: Don’t skip the lemon — it lifts the entire dish.
Cheese Choices: Use vegan parmesan or skip cheese for a fully vegan dish.
Variations
Add-ins:
Chickpeas for protein
Cherry tomatoes roasted alongside the zucchini
Spinach or arugula stirred in at the end
Creamier Version:
Add a few spoonfuls of cashew cream or dairy-free cream alternative at the end.
Mediterranean-Nutty:
Sprinkle with toasted pine nuts or walnuts before serving.
Faster Garlic Option:
Use sautéed minced garlic in olive oil instead of roasted for quicker prep.
FAQ
Q: Can I use another pasta?
A: Yes! Penne, tagliatelle, linguine, or gluten-free pastas all work well.
Q: Is this dish vegan?
A: Yes, if made without dairy cheese or using a vegan alternative.
Q: Can I make it ahead?
A: Yes, but best served fresh. Reheat gently with a bit of olive oil and water to revive texture.
Q: Can I freeze it?
A: Not recommended. Roasted zucchini can become mushy, and pasta texture changes after freezing.
Nutrition Estimate (Per Serving)
Calories: 410
Protein: 10g
Carbohydrates: 55g
Fat: 16g
Fiber: 6g
Sugar: 4g
Sodium: 120mg
Rich in fiber and antioxidants, this dish is a heart-healthy choice loaded with plant-based goodness.
Conclusion
This Mediterranean Fettuccine with Roasted Zucchini and Garlic is the perfect blend of simplicity and depth. With its sweet roasted garlic, tender zucchini, and fresh lemon-herb finish, it’s comforting yet refreshing — ideal for both everyday meals and special occasions.
Whether you’re looking for a wholesome meatless dinner or a showstopper side dish, this one brings Mediterranean sunshine to your table with every bite.