Zucchini and Garlic Fettuccine Alfredo

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.