Creamy Zucchini Fettuccine

Recipe

11 INGREDIENTS • 7 STEPS • 45MINS

Creamy Zucchini Fettuccine

4.5

6 ratings

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.

Creamy Zucchini Fettuccine

Save

I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.

http://www.leannebrown.com/

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.

45MINS

Total Time

$1.77

Cost Per Serving

Ingredients

Servings

2

US / Metric

8 oz

Fettuccine

1/4 cup

4 cloves

Garlic, finely chopped

1/2 tsp

Crushed Red Pepper Flakes

2

Small Zucchini, diced

1

Lemon, zested

1/4 cup

Cream

1/2 cup

Romano Cheese, grated

or Grated Parmesan Cheese

to taste

to taste

Ground Black Pepper

to taste

Fresh Basil, finely chopped

Nutrition Per Serving

VIEW ALL

Calories

897

Fat

46.3 g

Protein

28.1 g

Carbs

99.5 g

Creamy Zucchini Fettuccine

Save

I think everyone should eat great food every day. Eating well means learning to cook. Cooking is easy-you just have to practice.

http://www.leannebrown.com/

Cooking InstructionsHide images

step 1

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

step 2

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

step 2 Cook the Fettuccine (8 oz) according to the package directions.

step 3

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

step 3 Meanwhile, melt a teaspoon of the Butter (1 Tbsp) Add the finely chopped Garlic (4 cloves) and Crushed Red Pepper Flakes (1/2 tsp).

step 4

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.

step 4 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.

step 5

Add zest from zested Lemon (1) and stir!

step 5 Add zest from zested Lemon (1) and stir!

step 6

Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the Butter (3 Tbsp), Cream (1/4 cup) 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).

step 6 Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the Butter (3 Tbsp), Cream (1/4 cup) 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).

step 7

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

step 7 Top with a bit more cheese and serve immediately. Garnish with Fresh Basil (to taste).

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Budget-Friendly

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