Cacio e Pepe With Zucchini & Peas
Our version of cacio e pepe adds peas and zucchini for an extra dose of veggies, texture, and flavor.
- 4 qts. (4 L) water
- 1 tbsp (15 mL) salt
- 1 lb. (450 g) fettuccine or tagliatelle pasta
- 4 tbsp (60 mL) butter, divided
- 1 tsp (5 mL) black pepper, plus additional for serving
- 2 cups (500 mL) frozen peas
- 1 lb. (450 g) zucchini (about 2 medium), grated
- 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL), plus additional for serving
- 1 oz. (30 g) Romano or pecorino cheese, finely grated (½ cup/125 mL)
- Salt and pepper
- Optional: Crumbled bacon, lemon zest
- Bring the water and salt to a boil. Cook the pasta according to the package directions. When draining the pasta, reserve 1½ cups (375 mL) of the cooking water.
- Heat 2 tbsp (30 mL) of butter and the pepper in a 12" (30-cm) Nonstick Skillet over medium heat until melted and toasted, 1–2 minutes. Add 1¼ cups (300 mL) of the reserved pasta water; bring to a simmer over medium-high heat. Continue simmering until the liquid has reduced, 4–5 minutes.
- Add the peas and zucchini and cook over medium heat until heated through, 3–4 minutes.
- Add the pasta, remaining butter and pasta water, and both cheeses to the skillet. Toss until the cheese is melted and the pasta is hot, 3–4 minutes. Season with salt and pepper to taste.
- Top with additional Parmesan. Sprinkle with bacon and lemon zest, if you’d like, and serve immediately.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 460, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 66 g, Fiber 1 g, Sugars 7 g (includes 0 g added sugar), Protein 18 g
Why use the water the pasta cooked in? It’s salty and starchy which adds flavor to this recipe and helps thicken the sauce for added creaminess.
If you're looking to add some protein, go ahead and add cooked chicken, shrimp, pork, chickpeas, white beans, or whatever you have on hand.