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SideChef
Recipes
American
Weeknight Zucchini Lemon Alfredo
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Recipe

10 INGREDIENTS • 10 STEPS • 30MINS

Weeknight Zucchini Lemon Alfredo

4.7
6 ratings
This delicious pasta will amaze you with how easy it is. With bright flavors of lemon and parsley to highlight a simple garlic cream sauce, this might just be the perfect summer pasta.
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Weeknight Zucchini Lemon Alfredo
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This delicious pasta will amaze you with how easy it is. With bright flavors of lemon and parsley to highlight a simple garlic cream sauce, this might just be the perfect summer pasta.
30MINS
Total Time
$1.34
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fettuccine
12 oz
Fettuccine
Zucchini
7 cups
Zucchini
Garlic
3 cloves
Garlic
Olive Oil
2 Tbsp
Olive Oil
Heavy Cream
1/2 cup
Heavy Cream
Lemon
1
Lemon, zested, juiced
Parmesan Cheese
1 1/2 cups
Freshly Grated Parmesan Cheese
plus more for garnish
Fresh Parsley
1/2 cup
Fresh Parsley, firmly packed
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Kosher Salt
to taste
Kosher Salt
Nutrition Per Serving
VIEW ALL
Calories
641
Fat
27.3 g
Protein
25.8 g
Carbs
76.0 g
Add to plan
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Weeknight Zucchini Lemon Alfredo
Save
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Thinly slice the Garlic (3 cloves), and roughly slice the Fresh Parsley (1/2 cup) by stacking it. Set aside.
step 2
Trim the edges off the Zucchini (7 cups). Using the largest hole on a box grater, shred the zucchini into a bowl lined with a clean kitchen towel.
step 3
Pick up the towel and squeeze as much liquid out of the zucchini into the bowl.
step 4
Bring a large saucepan of water to a boil and salt generously.
step 5
While the water boils, heat up a large skillet over medium-high heat. Add a generous splash of Olive Oil (2 Tbsp). Once hot, add the garlic and the zucchini and cook until zucchini has totally softened and liquid has evaporated, 5-6 minutes.
step 6
Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), then add the Heavy Cream (1/2 cup) and zest of a Lemon (1). Stir to combine then turn heat to low while you cook the noodles.
step 7
Once the water has reached a rolling boil, add the Fettuccine (12 oz) and cook to al dente. Reserve 1 cup of the pasta water then drain the pasta.
step 8
Add the drained pasta to the sauce and toss gently. Add the Parmesan Cheese (1 1/2 cups), parsley, and 2 Tbsp of lemon juice.
step 9
Turn heat to medium, toss to combine, and cook for 1-2 more minutes, splashing with pasta water as needed to loosen the sauce.
step 10
Serve in large, shallow bowls, topped with more Freshly Ground Black Pepper (to taste) and parsley.
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Tags
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American
Shellfish-Free
Vegetarian
Pasta
Summer
Vegetables
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