Zucchini and Garlic Fettuccine Alfredo

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Zucchini and Garlic Fettuccine Alfredo

Indulge in a creamy and rich twist on the classic fettuccine Alfredo, featuring tender zucchini and aromatic garlic. This satisfying dish combines silky fettuccine with a luscious Alfredo sauce, enhanced by the sautéed zucchini that adds a fresh, vibrant touch to every bite. The delicate balance of flavors, crowned with freshly grated Parmesan and a sprinkle of parsley, makes this dish not only a feast for the palate but also a delight for the eyes. Alfredo sauce, known for its luxurious creaminess, was famously created by Alfredo di Lelio in early 20th century Rome for his pregnant wife, a testament to the love and care that can be infused into cooking. This modern rendition celebrates seasonal vegetables and honors its Italian roots, making it perfect for any dinner table or special occasion.

Servings: 4

Ingredients

  • Fettuccine pasta (12 ounces)
  • Unsalted butter (4 tablespoons)
  • Garlic (4 cloves, minced)
  • Zucchini (2 medium, sliced)
  • Heavy cream (1 cup)
  • Parmesan cheese (1 cup, freshly grated)
  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh parsley (for garnish, chopped)

Instructions

  1. Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a small cup of pasta water.
  2. In a large skillet, melt the unsalted butter over medium heat until it becomes foamy.
  3. Add the minced garlic and sliced zucchini to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
  4. Reduce the heat to low and pour in the heavy cream. Gradually stir in the grated Parmesan cheese until it melts and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
  5. Season the sauce with salt and freshly ground black pepper to taste.
  6. Add the cooked fettuccine pasta to the skillet and gently toss to coat the pasta evenly with the creamy sauce.
  7. Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce and heat through.
  8. Serve the zucchini and garlic fettuccine Alfredo hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 15 minutes • Calories: 580 • Fat: 36g • Carbs: 50g • Protein: 18g • Sodium: 450mg • Sugar: 2g