Zucchini and Yellow Squash Fettuccine Alfredo
This summer squash fettuccine Alfredo recipe is simple to make and very satisfying.
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
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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.
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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.
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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.
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Enjoy!