Fettuccini with Zucchini Cream Sauce
Elevate your pasta night with this luscious Fettuccini with Zucchini Cream Sauce, a creamy, flavor-packed dish that balances indulgence and freshness. This easy-to-make recipe combines tender fettuccini with a velvety sauce made from sautéed zucchini, garlic, rich heavy cream, and melted Parmesan cheese. The dish is perfectly seasoned with a hint of black pepper and optional red pepper flakes for a subtle kick, while fresh basil adds a fragrant, herbaceous finish. Ideal for busy weeknights or an elegant dinner, this recipe comes together in just 30 minutes. Served piping hot and garnished with a sprinkle of Parmesan, it’s the ultimate comfort food that’s secretly loaded with veggies. Perfect for seasonal zucchini and your creamy pasta cravings alike!
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Recipe Information
Ingredients
- 12 oz Fettuccini
- 3 medium Zucchini
- 3 Garlic cloves
- 2 tbsp Olive oil
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh basil leaves, chopped
- 6 cups Water
- 1 tbsp Salt (for pasta water)
Instructions
Bring 6 cups of water to a boil in a large pot and add 1 tablespoon of salt.
Cook the fettuccini according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, wash and trim the zucchini. Grate them using the large holes of a box grater.
Peel and finely mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the grated zucchini to the skillet and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Cook for 5-7 minutes, stirring frequently, until the zucchini softens and most of its liquid evaporates.
Reduce the heat to low and stir in 1 cup of heavy cream. Cook for 2-3 minutes, allowing the cream to warm through and thicken slightly.
Stir in 1 cup of grated Parmesan cheese until fully melted and incorporated into the sauce.
If the sauce is too thick, slowly add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Add the cooked fettuccini to the skillet and toss to coat the pasta evenly in the zucchini cream sauce.
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Serve immediately, garnished with chopped fresh basil leaves and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
