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Recipes
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.
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Leanne Brown
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
Fettuccine
8 oz
Fettuccine
Butter
1/4 cup
Garlic
4 cloves
Garlic, finely chopped
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Zucchini
2
Zucchini, diced
Lemon
1
Lemon, zested
Cream
1/4 cup
Cream
Romano Cheese
1/2 cup
Romano Cheese, grated
or Grated Parmesan Cheese
Salt
to taste
Fresh Basil
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
Add to plan
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Creamy Zucchini Fettuccine
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author_avatar
Leanne Brown
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).
Tags
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American
Budget-Friendly
Lunch
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Pasta
Italian
Vegetables
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