Description
A quick, creamy pasta dish with zucchini noodles and a lemon basil Alfredo sauce.
Ingredients
Scale
- 2 large zucchinis, spiralized (about 4 cups)
- 8 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- ¼ cup fresh basil leaves, chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the fettuccine pasta according to package directions until al dente. Drain and set aside.
- Spiralize the zucchinis into noodles. Set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes.
- Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the lemon zest and lemon juice to the sauce. Stir to combine.
- Add the cooked pasta and zucchini noodles to the skillet. Toss everything together until well coated in the sauce and heated through, about 2-3 minutes.
- Remove from heat. Stir in the chopped fresh basil, salt, and pepper.
- Serve immediately.
Notes
- For a thicker sauce, let it simmer a minute longer before adding the cheese.
- Do not overcook the zucchini noodles; they should retain some bite.
- Add cooked chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg