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SideChef
Recipes
American
Creamy Zucchini Fettuccine

11 INGREDIENTS • 7 STEPS • 45MINS

Creamy Zucchini Fettuccine

Recipe

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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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.
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/

45MINS

Total Time

$1.77

Cost Per Serving

Ingredients

Servings
2
us / metric
Fettuccine
8 oz
Fettuccine
Butter
4 Tbsp
Butter
Garlic
4 cloves
Garlic, finely chopped
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Zucchini
2
Small Zucchini, diced
Lemon
1
Lemon, zested
Cream
4 Tbsp
Cream
Romano Cheese
1/2 cup
Romano Cheese, grated
or Grated Parmesan Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
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
Love This Recipe?
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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 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 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 (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).
step 6 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).
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

American
Budget-Friendly
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Pasta
Italian
Vegetables
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