I’m a native New Englander happy to call New York home again after a two-year stint abroad. Throughout my life, cooking and food have been very important. I love cooking with friends and hosting dinner parties. As a law student, free time is sparse, but I try to cook dinner at least a few times a week. After running, cooking is my next biggest stress reliever. Growing up, both of my parents cooked and taught me the essentials from a young age. While serving as a Peace Corps volunteer in Kyrgyzstan, cooking was a great way for me to have a cultural exchange with locals and connect with other volunteers. I learned how to get very creative with few ingredients.
I love making this dish in the summer because it’s bright and citrusy, but also light. I try to cook things that are seasonal and have interesting textures. It’s easy to vary according to taste and what’s fresh. Shout out to my friend Liz for the pancetta suggestion!
Cut the pancetta and crisp it in a dry pan. Set aside on a paper towel and rid excess fat left in the pan. Mince the garlic. You can alter to your tastes, but I use a lot of garlic. Peel the zucchini and squash into “ribbons” using a vegetable peeler. Ideally you will have about a 50:50 veggie ribbon to pasta ratio, or maybe a little heavier on the pasta side for a more filling version. Boil salted water for the pasta. When the water is almost boiling, sauté the garlic in olive oil on medium heat. Be careful not to burn the garlic. After 1-2 minutes, add the zucchini and squash, adding more olive oil as needed. Season with salt & pepper. You should add the zucchini and squash to the pan at the same time you put the pasta in the water. The fresh pasta takes only a few minutes and you want the zucchini and squash ribbons to stay slightly crisp. Drain the pasta when it is still a little undercooked and add to the pan. Add the tomatoes, more olive oil as needed and squeeze the lemon juice into the pan. Adjust the seasoning to your liking. Serve. Sprinkle the crisp pancetta and freshly grated pecorino on top. Eat.
- fresh spinach fettuccine -
- garlic - 4-5 medium to large cloves
- lemons (or fresh lemon juice) - 1 big lemon
- zucchini - ½ large or 1 small
- yellow squash - ½ large or 1 small
- cherry or grape tomatoes - a handful, cut in half if larger
- extra virgin olive oil -
- pecorino Romano -
- salt -
- pepper -
- pancetta (optional) - 1 or 2 slices