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Home » Dinner » Zucchini Fettuccine Alfredo

Published: July 28, 2015 Last Modified: July 13, 2019 By Sara 31 Comments

Zucchini Fettuccine Alfredo

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Zucchini Fettuccine Alfredo #pasta #zucchini #cheese #dinner #dinneratthezoo

This zucchini fettuccine alfredo features a healthier remake of the classic sauce (no cream!) with the addition of grilled zucchini, cherry tomatoes and pine nuts.

You haven’t experienced fettuccine alfredo until you’ve tried this summery version filled with fresh veggies.

Zucchini Fettuccine Alfredo #pasta #zucchini #cheese #dinner #dinneratthezoo Zucchini Fettuccine Alfredo #pasta #zucchini #cheese #dinner #dinneratthezoo

A serving bowl of zucchini fettuccine alfredo topped with cherry tomatoes.

It’s that time of the year again: zucchini time! We decided not to go crazy with a big garden this year because we started late and there’s a drought here in California which means that water prices are sky high. I had a handful of seed packets that I had picked up for 10 cents each and we ended up planting the seeds to see if they’d sprout and then bought a couple of tomato plants.

Turns out ALL the seeds sprouted, we’ve got green beans, a pumpkin vine, snow peas, carrots and of course zucchini and summer squash. This zucchini fettuccine alfredo is a great way to use your garden bounty and I’ve lightened up the sauce too – no cream! Because really, a ton of heavy cream would negate the impact of eating the fresh vegetables. 

How do you make zucchini fettuccine alfredo?

Let’s talk about the pasta first. The lighter alfredo sauce is made with low fat milk and flavored with plenty of freshly grated parmesan cheese – you can’t use the green can of cheese for this recipe! Plain old fettuccine alfredo, while delicious, can also be a little boring. I’ve livened this version up with grilled zucchini, cherry tomatoes, basil and pine nuts.

Fettuccine Alfredo with grilled zucchini, cherry tomatoes and pine nuts.

I went with a variety of zucchini and summer squash – I like all of the different colors and I cut the squash in a variety of ways for more texture. I grilled my zucchini, but you can always roast or saute it if you don’t want to heat up the grill. I actually grilled my squash the day before when we already had the grill going for that night’s dinner.

Pasta in a creamy sauce topped with vegetables and pine nuts.

After the pasta is cooked and tossed with the alfredo sauce, the grilled zucchini gets mixed in along with cherry tomatoes, basil and some toasted pine nuts. Pretty easy right? It looks more complicated than it actually is. This recipe is a quick one too, it’s ready in about half an hour and it’s really a complete meal, no sides needed!

A fork in a bowl of zucchini fettuccine Alfredo pasta.

Now I can see how some of you may be wondering how this meal is kid friendly. I did serve this to my girls in a deconstructed form – they had the plain fettuccine alfredo with the zucchini and tomatoes served on the side and everyone was happy with that.

Lately I’ve been cooking in a way where I can easily customize everyone’s food without having to actually make a separate meal for the pickier eaters. This zucchini fettuccine alfredo is an example of a dinner that can be gourmet for the adults and more basic for the kids. Even if you don’t have a bumper crop of zucchini in your yard, it’s definitely worth picking some up to make this dish.

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More great pasta recipes

  • Tuscan Chicken Pasta
  • Philly Cheesesteak Pasta
  • Sausage and Pepper Pasta
  • Chicken Parmesan Pasta
  • Caprese Pasta
This zucchini fettuccine alfredo features a healthier remake of the classic sauce (no cream!) with the addition of grilled zucchini, cherry tomatoes and pine nuts.
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5 from 4 votes

Zucchini Fettuccine Alfredo

This zucchini fettuccine alfredo uses a lightened up sauce (no cream!) and features plenty of zucchini, cherry tomatoes, basil and pine nuts. 
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 560kcal
Author Sara Welch

Ingredients

  • 2 tablespoons unsalted butter
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk 2%
  • Kosher salt and ground black pepper
  • 2 tablespoons cream cheese
  • 3/4 cup freshly grated parmesan cheese
  • 12 ounces uncooked fettuccine pasta
  • 3 cups zucchini and summer squash seasoned, thinly sliced and grilled, roasted or sauteed
  • 2 cups cherry tomatoes halved
  • 1/4 cup toasted pine nuts
  • 1/4 cup thinly sliced basil leaves
  • additional grated parmesan for serving optional

Instructions

  • Bring a large pot of salted water to a boil; cook the fettuccine according to the package directions. While the pasta is cooking, make the sauce.
  • For the sauce: Melt the butter in a pot over medium heat. Add the garlic and cook for 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, whisking constantly, until just thickened, about 3-5 minutes. Gradually add the cream cheese parmesan cheese; whisk until melted, about 1 minute.
  • Drain the pasta and return it to the large pot. Add the alfredo sauce and toss to coat thoroughly. Stir in the zucchini, tomatoes, pine nuts and basil. Serve immediately with additional parmesan cheese on top if desired.

Notes

Make Ahead: The zucchini can be grilled up to 3 days in advance.

Nutrition

Calories: 560kcal | Carbohydrates: 72g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 397mg | Potassium: 781mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1020IU | Vitamin C: 34.2mg | Calcium: 359mg | Iron: 3.2mg
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Filed Under: Dinner, Eat Your Veggies, Everyday Meals, Grilling, Light & Healthy, Pasta, Vegetarian Dishes

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    Comments

    1. Sarah says

      February 11, 2022 at 10:58 am

      5 stars
      Terrific dish! Tasty and lots of texture.

      Reply
    2. Joyce says

      September 29, 2021 at 9:03 pm

      5 stars
      Great recipe for my garden bounty! It was very flavorful!

      Reply
    3. Bea says

      August 5, 2019 at 9:42 am

      5 stars
      Loved this recipe with my garden zucchini and overflowing tomatoes! Leftovers were also great!

      Reply
    4. Debbie says

      September 14, 2017 at 10:37 am

      5 stars
      A new family favorite! Thanks

      Reply
    5. Brenda briseno says

      March 15, 2016 at 12:28 pm

      Can you post breakfast ideas

      Reply
      • Sara says

        March 16, 2016 at 9:00 am

        Hi Brenda, you can find my breakfast recipes here: https://www.dinneratthezoo.com/category/breakfast/

        Reply
    6. jill campbell says

      December 24, 2015 at 10:40 am

      really good! a bit bland for our taste so we added another clove of garlic, a little garlic salt and a little cayenne pepper!

      Reply
      • Sara says

        December 25, 2015 at 12:49 am

        Thanks for reporting back Jill, glad you enjoyed it!

        Reply
    7. Meg @ With Salt and Wit says

      August 2, 2015 at 6:03 pm

      Such a great idea to deconstruct this for little ones! I want to devour this everyday as I love pastas that are more simple and filled with veggies!

      Reply
    8. Mariah @ Mariah's Pleasing Plates says

      July 30, 2015 at 10:19 pm

      Love this healthy take on alfredo!! Yummmm!! Such a great weeknight meal!

      Reply
    9. Justine | Cooking and Beer says

      July 30, 2015 at 8:34 am

      This is one beautiful plate of pasta! Pinned!

      Reply
    10. Thalia @ butter and brioche says

      July 29, 2015 at 8:21 pm

      I love all the summer-y zucchini and delicious flavour going on in this fettucine. I don’t make pasta often but next time I do this will be the recipe I turn to make.

      Reply
      • Sara says

        July 29, 2015 at 9:22 pm

        Thanks Thalia, it’s definitely a good choice if you’re in the pasta kind of mood!

        Reply
    11. Jaren (Diary of a Recipe Collector) says

      July 29, 2015 at 2:41 pm

      What a hearty supper idea! I’d feel good about eating this one!

      Reply
      • Sara says

        July 29, 2015 at 6:52 pm

        Thanks Jaren, until recently I never made alfredo sauce at home because of the calories – now I don’t have to worry about that with this version! 🙂

        Reply
    12. Stephanie says

      July 29, 2015 at 12:23 pm

      Holy moly, does this ever look delicious!!

      Reply
      • Sara says

        July 29, 2015 at 6:53 pm

        Thanks Stephanie, it’s a good one!

        Reply
    13. Holly says

      July 29, 2015 at 10:46 am

      I love fettuccine dishes and this one looks like a winner! Can’t wait to try this out.

      Reply
      • Sara says

        July 29, 2015 at 6:53 pm

        Thanks Holly, let me know if you end up making it!

        Reply
    14. Kacey @ The Cookie Writer says

      July 29, 2015 at 9:09 am

      Seriously, I need this right now! I cannot get over how beautiful and tasty it looks! Might be dinner tonight 🙂

      Reply
      • Sara says

        July 29, 2015 at 6:53 pm

        Thanks for the compliment! 🙂

        Reply
    15. Manila Spoon says

      July 29, 2015 at 7:25 am

      This is so perfect with all the zucchinis right now and so delicious and healthy, too!

      Reply
      • Sara says

        July 29, 2015 at 6:55 pm

        Thanks, it’s definitely a good way to use up zucchini!

        Reply
    16. Marye says

      July 29, 2015 at 5:45 am

      This looks so yummy! I love the addition of the squash and zucchini!

      Reply
    17. Rachel @ Simple Seasonal says

      July 29, 2015 at 5:35 am

      This looks so yummy! I just love Italian dishes like this one because it’s sophisticated enough for the adults in our house, but noodly enough for kids!

      Reply
      • Sara says

        July 29, 2015 at 7:45 pm

        Thanks, that was exactly my idea when making it!

        Reply
    18. Melissa says

      July 29, 2015 at 5:06 am

      I love how colorful this dish is. Zucchini is one of my favorite vegetables.

      Reply
    19. Rebecca @ Strength and Sunshine says

      July 29, 2015 at 4:07 am

      Stunning dish! Zucchini season is the best (even though I eat it year-round!)

      Reply
      • Sara says

        July 29, 2015 at 7:46 pm

        Thanks Rebecca, I eat it year round too 🙂

        Reply
    20. Judy@ImBoredLetsGo says

      July 29, 2015 at 4:03 am

      Beautiful pictures – this looks soooo good I want to take a big bite! I love that you grilled the zucchini and cut it up in different shapes!

      Reply
      • Sara says

        July 29, 2015 at 7:46 pm

        Thanks Judy, it’s more interesting that way!

        Reply

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