Creamy Zucchini Fettuccine

00:45:00

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.

Tags VIEW MORE TAGS
Ingredients
- Serves 2 +
ADD TO SHOPPING LIST
0.5 pound Fettuccine
1/4 cup Butter
1/2 teaspoon Crushed Red Pepper Flakes
1/4 cup Cream
1/2 cup grated Romano Cheese
to taste Salt and Pepper
Directions HIDE IMAGES
STEP 1
Bring a pot of water to boil over high heat. Salt the water liberally.
STEP 2
Cook the Fettuccine (0.5 pound) according to the package directions.
STEP 3
Meanwhile, melt a teaspoon of the Butter (1/16 cup) Add the finely chopped Garlic (4 clove) and Crushed Red Pepper Flakes (1/2 teaspoon).
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 6
Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the Butter (3/16 cup), Cream (1/4 cup) and most of the grated Romano Cheese (1/2 cup). Toss the fettuccine around the pan to get everything mixed. Add Salt and Pepper (to taste).
STEP 7
Top with a bit more cheese and serve immediately. Garnish with Fresh Basil (to taste).
Share Your Tips
Astrid Adam
So simple and fresh
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT