Everyone should learn to make fettuccine Alfredo at home. It’s remarkably easy, and shockingly better than what you’re likely to get in an average restaurant. This version adds zucchini to the mix and cuts back on the butter and cream, making a lighter, more interesting flavor.
Who can resist cheesy, creamy Alfredo sauce? This summery version adds zucchini, a hefty dose of chile flakes if you like spice, and some lemon to brighten it all up. It comes together quickly — in the time it takes for the fettuccine to boil, the vegetables can be sautéed and the creamy sauce put together. It’s a comforting pasta dish that can be made on a busy weeknight.
My favorite way to serve this zucchini sauce is to mix it with some cooked pasta (spaghetti, penne, or linguine), or pour a generous amount of the sauce over boiled rice. You may also enjoy it with your favorite grain (quinoa, farro, bulgur, barley, buckwheat, etc.). Or just serve it with some fresh bread.
It’s zucchini season and you’ve got to try this recipe! Fresh, flavorful, and so versatile, this Zucchini Sauce pairs well with pasta, quinoa, rice, and many other grains. If you are looking for a filling and tasty vegetarian lunch/dinner, you’ve come to the right place!
Creamy Zucchini Fettuccine
Ingredients:
- 1/4 cup heavy cream
- 1/2 cup grated Romano or Parmesan cheese
- Pepper, to taste
- Sprinkling of finely chopped fresh basil, optional
- 1/4 to 1/2 teaspoon chile flakes, to taste
- 2 small zucchini, finely diced
- Zest of 1 lemon
- Salt, to taste
- 8 ounces fettuccine
- 4 tablespoons butter
- 4 cloves garlic, finely chopped
Instructions:
- First, Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
- Second, Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a little more.
- Next, Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking. Add the lemon zest and stir.
- Drain the fettuccine and add it to the pan, along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling of basil, if using, and serve immediately.
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