Fettuccine with Zucchini and Pine Nuts

1. Prep and Drain Zucchini

Dice the zucchini and toss it with a pinch of salt. Let it sit in a colander to drain for about 30 minutes.

2. Sauté Onion, Pine Nuts, and Garlic

In a heavy sauté pan over low heat, sauté the minced onion, pine nuts, and slivers of garlic in extra virgin olive oil until the onions are soft and the pine nuts are golden brown, about 10 minutes.

3. Cook Zucchini

Rinse the drained zucchini to remove excess salt and sauté in a separate pan until tender and golden, about 20 minutes.

4. Cook Pasta

Boil a large pot of salted water and cook the fresh fettuccine until al dente, about 3 minutes. Reserve a cup of the pasta water and then drain the fettuccine.

5. Combine and Season

Combine the drained pasta with the onion, pine nuts, and garlic mixture. Add a splash of the reserved pasta water and let cook for 5 minutes. Season with salt and freshly ground black pepper, then fold in the parsley and grated Grana Padano cheese, and finish with a final drizzle of olive oil.