Melinda's Freakin' Good Pasta

Melinda's Freakin' Good Pasta


"My mom made up this flavorful pasta. It's very simple and great with fresh tomatoes for a summer night meal! Add shrimp or chicken for a heartier version of this pasta."
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45 m servings 426 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain water, reserving 1 cup pasta water.
  2. Melt butter in a large skillet or frying pan over medium heat; add zucchini, 3 cloves minced garlic, salt, and pepper. Cook and stir zucchini mixture in the melted butter until most of the moisture has evaporated, 10 to 15 minutes.
  3. Heat olive oil in a separate skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add cherry tomatoes, remaining 2 cloves minced garlic, salt, and pepper to onion; cook and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes.
  4. Mix fettuccine and zucchini mixture into onion mixture, adding as much reserved pasta water to keep pasta moist. Stir goat cheese and basil into pasta mixture.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 12
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Great dish! I added a sweet pepper for extra flavour. Sliced Italian sausage would also go really well, especially if you're using the sweet pepper. When they're in season I'm going to add some ...

Such an easy weeknight meal for a busy mom like myself. The kids loved it and it made great leftovers.

Fantastic. My husband and I both loved it. I had to add some stewed tomatoes, because I didn't have quite enough cherry tomatoes, and I added spinach and a touch of feta. I also just fine diced ...

Excellent. I needed to keep it low salt so used coconut oil instead of butter, and only 2-3 Tbsp of goat cheese and low salt fettuccine noodles. Hubby needs to cut back on meat as well so I us...

The flavors are good, but it came out a little dry. I would add some grilled shrimp next time.

Hey this is my pasta! :)

Great basic pasta recipe. I was surprised at the amount of zucchini, but it balanced well and added heartiness to the dish. I agree with adding something like prosciutto or Italian sausage.

Loved it. I made it with penne and omitted the zucchini. Love the goat cheese with cherry tomatoes onion, garlic....yum!!!

Kept recipe the same. Hubby and I enjoyed it very much.

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