Description
Enjoy a rich and creamy Zucchini Alfredo pasta, a comforting and delicious main course perfect for any night of the week. This easy Zucchini Alfredo recipe uses fresh zucchini to create a lighter, yet incredibly satisfying, version of classic Alfredo.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 medium zucchinis, spiralized or thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: cooked chicken or shrimp
Instructions
- Cook fettuccine according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the spiralized or sliced zucchini to the skillet. Cook for 3-5 minutes, until slightly tender but not mushy.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet with the Zucchini Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- If using, add cooked chicken or shrimp and toss to combine.
- Serve your Creamy Zucchini Alfredo hot.
Notes
- For a lower-carb option, use zucchini noodles (zoodles) instead of pasta or a mix of both.
- Add a pinch of nutmeg for an extra layer of flavor.
- Garnish with fresh parsley or basil if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
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