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.
Total Time
30min
4.7
6 Ratings
Author: SideChef
Servings:
4
Ingredients
•
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
•
1/2
cup
Fresh Parsley
, firmly packed
•
to taste
Freshly Ground Black Pepper
•
to taste
Kosher Salt
Cooking Instructions
1.
Thinly slice the Garlic (3 cloves), and roughly slice the Fresh Parsley (1/2 cup) by stacking it. Set aside.
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.
3.
Pick up the towel and squeeze as much liquid out of the zucchini into the bowl.
4.
Bring a large saucepan of water to a boil and salt generously.
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.
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.
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.
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.
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.
10.
Serve in large, shallow bowls, topped with more Freshly Ground Black Pepper (to taste) and parsley.
Nutrition Per Serving
CALORIES
641
FAT
27.3 g
PROTEIN
25.8 g
CARBS
76.0 g
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