My F&W
quick save (...)

Fettuccine with Cucumbers and Mint

  • SERVINGS: 2
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 3 kirby cucumbers (about 1 pound)
  2. 3 tablespoons unsalted butter
  3. Kosher salt
  4. 1/2 pound imported dried fettuccine, tagliatelle, or spaghettini
  5. 1/2 cup loosely packed shredded fresh mint
  1. Fill a stockpot with 6 quarts of water, cover, and bring to a boil.
  2. Peel the cucumbers and halve them lengthwise. Scoop out the seeds. Slice the cucumbers crosswise 1/4 inch thick.
  3. In a large skillet, combine the butter, cucumbers, and 1 teaspoon salt. Cook over moderately high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes.
  4. Meanwhile, add 3 1/2 tablespoons salt to the boiling water and add the fettuccine. Cover partially until the water just returns to a boil, then uncover, stir the pasta, and cook until al dente. Drain, reserving 1/2 cup of the pasta water.
  5. Add the fettuccine to the cucumbers and toss over moderate heat to coat the strands with butter. Add some of the pasta water, 1 tablespoon at a time, to moisten if necessary. Remove from the heat, add the mint and toss. Serve immediately.

Suggested Pairing

A lovely Pinot Bianco or a Mül;ller-Thurgau from Italy would complement this delicate dish.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.