Zucchini Alfredo Pasta: A Creamy Delight for Weeknight Dinners
A quick and creamy Zucchini Alfredo Pasta recipe perfect for busy weeknights. This dish features tender zucchini ribbons tossed with fettuccine in a simple, emulsified butter and Parmesan sauce.
Equipment
- large pot
- Mandoline or julienne shredder
- Large heatproof bowl
- skillet
- grater
Ingredients
- 1 pound zucchini
- 4 tablespoons unsalted butter cut into 1-inch cubes
- 2 ounces Parmesan cheese freshly grated, by weight
- 8 ounces fettuccine
- Kosher salt
- 2 tablespoons olive oil
- Freshly ground black pepper
For the Sauce
- ½ cup reserved pasta water as needed
Instructions
- Boil a large pot of salted water for the fettuccine.
- Shave zucchini into ribbons using a mandoline or julienne shredder.
- Place cubed butter in a large heatproof bowl and set aside.
- Finely grate the Parmesan cheese and set aside.
- Cook fettuccine in boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Add zucchini and salt, cover, and cook for 5 minutes until softened.
- Uncover and continue cooking until zucchini is tender and moisture has evaporated. Remove from heat.
- Transfer drained fettuccine to the bowl with butter. Toss to melt the butter and coat the pasta strands.
- Gradually add grated Parmesan cheese while tossing to create a creamy sauce.
- Add reserved pasta water as needed to achieve desired sauce consistency.
- Toss the cooked zucchini with the pasta and sauce to combine.
- Divide into bowls and garnish with freshly ground black pepper.
Notes
- Use freshly grated Parmesan cheese for best results; avoid pre-grated cheese.
- The sauce emulsifies butter and cheese using the pasta's heat, no cream is needed. Adjust consistency with pasta water.
- Ensure zucchini is cooked until tender and most of its moisture has evaporated before adding to pasta.
Notes
Use freshly grated Parmesan cheese for a smoother sauce and weigh it for consistency. The sauce relies on the heat of the pasta to emulsify butter and cheese without cream. Adjust sauce consistency with reserved pasta water. Ensure zucchini is cooked until tender and most moisture has evaporated.