![['Close-up view of creamy Zucchini Alfredo with fettuccine and grated Parmesan on top.', 'Side angle of a succulent Zucchini Alfredo dish featuring fresh zucchini and pasta.', 'Juicy Zucchini Alfredo in a bowl, highlighting the rich, creamy sauce and fettuccine.', 'Tantalizing close-up of Zucchini Alfredo, showcasing the vibrant zucchini and melted cheese.']](https://quickflavorfix.com/wp-content/uploads/2026/07/zucchini-alfredo_1_U1.webp)
Zucchini Alfredo
A light and creamy pasta dish featuring fresh zucchini and Parmesan cheese, perfect for a quick and satisfying meal.
Ingredients
Zucchini
- 1 pound zucchini
- 4 tablespoons unsalted butter
- 2 ounces Parmesan cheese, freshly grated
- 8 ounces fettuccine
- kosher salt kosher salt
- 2 tablespoons olive oil
- freshly ground black pepper black pepper (for garnish)
Instructions
- Boil water with salt, cook pasta until al dente, then drain and reserve 1/2 cup pasta water.
- Shave zucchini into ribbons and set aside.
- Heat olive oil, cook zucchini until tender, then set aside.
- In a bowl, melt butter, add Parmesan, and toss with pasta and zucchini, adding pasta water to loosen sauce.
- Divide into bowls, season with black pepper, and serve.
Notes
Use freshly grated Parmesan for the best flavor.