Fettuccine Zucchini Alfredo
Fettuccine Alfredo topped with Saute Zucchini slices…
Fettuccine Zucchini Alfredo
- 6 ounces fettuccine pasta, regular or gluten free, cooked to package directions
- 1 small to medium zucchini, washed and sliced
- 2 tablespoons olive oil
- 1 cup heavy cream or whole milk or 2% milk
- 1/3 cup shredded parmesan cheese
- 1/3 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 2 tablespoons butter
- salt and pepper to taste
- sliced green onion tops for garnish, optional
Directions
Zucchini
- In a skillet on low/medium heat add olive oil and sliced zucchini.
- Cook until zucchini is tender, turn heat to lowest setting to keep warm.
Sauce
- In a saucepan on low/simmer melt butter and add garlic powder.
- Add cream or milk cook for a few minutes keep stirring with a whisk.
- Stir in half of each cheese, stir to mix in, now add the rest of the cheeses, stir constantly with whisk.
- Whisk until cheeses are melted and smooth, don’t let it boil, it will curd and separate.
- Serve hot over cooked warm pasta and zucchini, garnish with sliced green onions, if you like.
- Makes about 3 servings or if serving with a meat makes 4 side servings.
- TIP: If milk is used sauce might be a little thin, toss warmed pasta in heated sauce first, this should thicken it up and then add zucchini on top. OR add a couple tablespoons of cream cheese to thicken.
