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RECIPE
10 INGREDIENTS 10 STEPS 30min

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.
Weeknight Zucchini Lemon Alfredo Recipe | SideChef
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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.
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
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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
30min
Total Time
$1.34
Cost Per Serving

Ingredients

Servings
4
US / METRIC
12 oz
Fettuccine
7 cups
3 cloves
1/2 cup
Heavy Cream
1
Lemon , zested, juiced
1 1/2 cups
Freshly Grated Parmesan Cheese
plus more for garnish
1/2 cup
Fresh Parsley , firmly packed
to taste
Freshly Ground Black Pepper
to taste
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Delivery & Pickup From
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Fulfilled by
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Nutrition Per Serving

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CALORIES
641
FAT
27.3 g
PROTEIN
25.8 g
CARBS
76.0 g

Cooking Instructions

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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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4.7
6 Ratings
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Nutrition Per Serving
Calories
641
% Daily Value*
Fat
27.3 g
35%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
62.3 mg
21%
Carbohydrates
76.0 g
28%
Fiber
5.8 g
21%
Sugars
9.2 g
--
Protein
25.8 g
52%
Sodium
415.5 mg
18%
Vitamin D
0.2 µg
1%
Calcium
498.9 mg
38%
Iron
4.3 mg
24%
Potassium
881.4 mg
19%
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