If given a choice of pasta with meat or veggie, I would prefer a veggie one. I am not a big fan of saucy pasta, but this kind of light pasta delights me more. This zucchini, mushroom fettuccini pasta is a very simple, tossed with fresh veggies, herbs, lemon, lemon zest and olive oil. Absolutely easy to make with simple ingredients, full of flavors of each and every ingredients used. I have always loved the Mediterranean cuisine; hence this pasta is inspired with all the Mediterranean flavors.




  • Fettuccini pasta
  • 2 Zucchini peel
  • 1 cup sliced mushroom
  • ½ cup sliced bell peppers of your choice
  • 2 finely chopped cloves of garlic
  • 1 ½ tea spoon dry Mediterranean mixed herbs
  • 1 -2 tea spoon finely chopped parsley
  • 2 Tbsp. Grated parmesan cheese or Romano cheese (optional)
  • 2 tbsp. crumbled feta cheese
  • Zest of half lemon
  • ½ teaspoons cracked black pepper
  • Salt as per taste
  • 2-3 tbsp. extra virgin Olive oil


  • Cook the pasta in large saucepan with a pinch of salt.
  • Once the pasta is cooked drain the water, drizzle some olive oil; mix it well to prevent the pasta from sticking together. Then keep them aside
  • In the same saucepan heat olive oil over just a medium heat. Add the garlic, toss for few seconds, and then add in the veggies and sauté for few mins…
  • Add n the cooked pasta, the herbs, parsley, lemon zest, pepper powder, cheese. Gently mix it well.
  • Garnish with some more grated parmesan, a good drizzle of olive oil and a light drizzle of balsamic vinegar.
  • Serve warm with some fresh bread and a dip of aged balsamic vinegar and extra virgin olive oil.


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