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RECIPE
11 INGREDIENTS 7 STEPS 45min

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 Recipe | SideChef
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.
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/
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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/
45min
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
Fresh Basil , finely chopped
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
897
FAT
46.3 g
PROTEIN
28.1 g
CARBS
99.5 g

Cooking Instructions

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

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Nutrition Per Serving
Calories
897
% Daily Value*
Fat
46.3 g
59%
Saturated Fat
27.5 g
138%
Trans Fat
0.4 g
--
Cholesterol
130.3 mg
43%
Carbohydrates
99.5 g
36%
Fiber
7.4 g
26%
Sugars
11.2 g
--
Protein
28.1 g
56%
Sodium
459.0 mg
20%
Vitamin D
0.6 µg
3%
Calcium
420.3 mg
32%
Iron
5.4 mg
30%
Potassium
919.4 mg
20%
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