Fettuccine Zucchini Alfredo

Fettuccine Alfredo topped with Saute Zucchini slices…

Fettuccine Zucchini Alfredo


  • 6 ounces fettuccine pasta, regular or gluten free, cooked to package directions
  • 1 small to medium zucchini, washed and sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream or whole milk or 2% milk
  • 1/3 cup shredded parmesan cheese
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 2 tablespoons butter
  • salt and pepper to taste
  • sliced green onion tops for garnish, optional



  • In a skillet on low/medium heat add olive oil and sliced zucchini.
  • Cook until zucchini is tender, turn heat to lowest setting to keep warm.


  • In a saucepan on low/simmer melt butter and add garlic powder.
  • Add cream or milk cook for a few minutes keep stirring with a whisk.
  • Stir in half of each cheese, stir to mix in, now add the rest of the cheeses, stir constantly with whisk.
  • Whisk until cheeses are melted and smooth, don’t let it boil, it will curd and separate.
  • Serve hot over cooked warm pasta and zucchini, garnish with sliced green onions, if you like.
  • Makes about 3 servings or if serving with a meat makes 4 side servings.
  • TIP: If milk is used sauce might be a little thin, toss warmed pasta in heated sauce first, this should thicken it up and then add zucchini on top. OR add a couple tablespoons of cream cheese to thicken.