Fettuccine with zucchinis, basil and chardonnay

April 10, 2011


  • 600 g fettuccine all’uovo
  • 1 kg little zucchinis
  • 1 bunch of basil
  • 2 dl cream
  • 200 g grated parmigiano
  • 2 garlic yolks
  • 1/4 liter Chardonnay
  • salt
  • pepper
  • butter
  • oil


Clean and wash the zucchinis, cut them in sticks and put them in a pan with oil, butter, garlic: cook them for twenty minutes spreading the Chardonnay on them.

When they are ready add the minced basil and a small garlic yolk, then cream and parmigiano, then salt and pepper.

In the meantime, cook the pasta in abundant salted water. Strain it and warm it in the pen together with the sauce on calm fire.

Serve hot.