Go Back
+ servings
Zucchini and Yellow Squash Alfredo

Zucchini and Yellow Squash Fettuccine Alfredo

This summer squash fettuccine Alfredo recipe is simple to make and very satisfying.

Course dinner, lunch
Cuisine American, Italian
Keyword butter, cream sauce, fettuccine, parmesan, pasta, summer squash, zucchini
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 545 kcal


  • 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


  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!

Nutrition Facts
Zucchini and Yellow Squash Fettuccine Alfredo
Amount Per Serving (1 plate)
Calories 545 Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Saturated Fat 7g44%
Potassium 97mg3%
Carbohydrates 86.1g29%
Fiber 0.5g2%
Sugar 0.9g1%
Protein 18.1g36%
Calcium 125mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.