Creamy Zucchini Fettuccine

Zucchini and summer squash are so abundant in the summer months. This simple pasta is like a lighter, brighter fettuccine alfredo. It also comes together in no time—the veggies will be ready by the time your pasta is cooked. You’ll love it, I promise.

Total Time

45min

4.5

6 Ratings

Author: Leanne Brown

Servings:

Ingredients

•

8 oz

Fettuccine

•

4 Tbsp

Butter

•

4 cloves

Garlic , finely chopped

•

1/2 tsp

Crushed Red Pepper Flakes

•

Small Zucchini , diced

•

Lemon , zested

•

4 Tbsp

Cream

•

1/2 cup

Romano Cheese , grated

or Grated Parmesan Cheese

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Fresh Basil , finely chopped

Cooking Instructions

Bring a pot of water to boil over high heat. Salt the water liberally.

Cook the Fettuccine (8 oz) according to the package directions.

Meanwhile, melt a teaspoon of the Butter (1 Tbsp) Add the finely chopped Garlic (4 cloves) and Crushed Red Pepper Flakes (1/2 tsp) .

Let them sizzle for 30 seconds to a minute, then add the small finely diced Zucchini (2) . Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when stabbed with a fork.

Add zest from zested Lemon (1) and stir!

Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the Butter (3 Tbsp) , Cream (4 Tbsp) and most of the Romano Cheese (1/2 cup) . Toss the fettuccine around the pan to get everything mixed. Add Salt (to taste) and Ground Black Pepper (to taste) .

Top with a bit more cheese and serve immediately. Garnish with Fresh Basil (to taste) .

Nutrition Per Serving

CALORIES

897

FAT

46.3 g

PROTEIN

28.1 g

CARBS

99.5 g