Weeknight Zucchini Lemon Alfredo

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

12 oz

Fettuccine

7 cups

Zucchini

3 cloves

Garlic

2 Tbsp

Olive Oil

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

Kosher Salt

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.