Zucchini and Yellow Squash Fettuccine Alfredo

I love quick and simple pasta recipes, and the zucchini and yellow squash fettuccine alfredo recipe that I’m sharing with you today happens to be one of my favorites.  You could easily substitute zucchini and yellow squash with whatever seasonal vegetables you have on hand, broccoli would be great.

I love cooking but like most people do not enjoy doing dishes so lucky for all of us this zucchini and yellow squash fettuccine alfredo pasta only uses two pans.  One is for the Alfredo sauce, and the other for for both the pasta and the veggies that you throw in with the cooking pasta for the last four minutes.  My dad taught me this trick a few years back and it changed my life.  You end up with crispy and delicious vegetables mixed in with your pasta without having to use an extra pan for sautéing or roasting.

Vegetarian Alfredo with Zucchini and Summer Squash.jpg

 Zucchini and Yellow Squash Fettuccine Alfredo

 

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Zucchini and Yellow Squash Fettuccine Alfredo

Servings 4

Ingredients

  • 1/4 C butter
  • 1 C heavy cream
  • 2/3 C Parmesan cheese plus extra for serving
  • 12 oz fettuccine noodles
  • 1 zucchini cut into 1/4 inch slices
  • 1 yellow squash slice dinto 1/4 inch slices
  • salt & freshly ground pepper

Instructions

  1. Melt the butter in a large pan.  Add the cream and bring to boil. Simmer for 5 minutes, whisking constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste.  Once al the parmesan cheese has melted into the sauce, turn off the heat under the pan.

  2. Bring a large pan of salted water to boil. Drop in pasta all at once and stir occasionally.  If you are using fresh fettuccine drop in the zucchini and yellow squash at the same time as pasta and cook all of it for 3 minutes.  If you are using regular fettuccine then cook for 12 minutes (or whatever time is suggested in the instructions on package), adding in the zucchini and squash for the last 3 minutes.  Drain well.

  3. Turn on the heat under the pan of cream to low, add the cooked pasta and vegetables all at once and toss until it is well coated in the sauce.  Taste the sauce for seasoning.  Serve immediately with extra grated Parmesan and freshly ground black pepper.

  4. Enjoy!

Zucchini and yellow Squash Fettuccine Alfredo.jpg

If you make this zucchini and yellow squash fettuccine alfredo pasta please snap a photo and share on instagram using hashtag #rainbowdelicious and tag me @rainbowdelicious, I’d love to see how it turns out! Subscribe below to get weekly recipe inspiration delivered to your inbox.

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Comments

  1. Dakota asks for this fo dinner all the time it is her favorite!! Perfect summer dinner!!!

  2. This sounds great, and I love that you don’t have to dirty up a bunch of dishes! The perfect summer meal 🙂

  3. Simply amazing recipe! gotta try it this weekend.Thanks for sharing!! 🙂

  4. This is my kind of summer meal! Looks amazing!

  5. I love summer squash! This is a great way to add more veggies – and it looks so good. Thanks for sharing.

  6. My whole family loves summer squashes so we will totally enjoy this delightful dish! It’s so perfect for all the zucchinis that need to be used up. It looks deliciously good!

  7. It looks good. It is hard to find good vegtarian recipes.

  8. This looks really fresh yet hearty — definitely want to try this recipe out soon.

  9. Hi, IDK what C means

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