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.
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.Â
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.
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.
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!
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.
Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More great pasta recipes
- Tuscan Chicken Pasta
- Philly Cheesesteak Pasta
- Sausage and Pepper Pasta
- Chicken Parmesan Pasta
- Caprese Pasta
Zucchini Fettuccine Alfredo
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.
Bea says
Loved this recipe with my garden zucchini and overflowing tomatoes! Leftovers were also great!
Debbie says
A new family favorite! Thanks
Brenda briseno says
Can you post breakfast ideas
Sara says
Hi Brenda, you can find my breakfast recipes here: https://www.dinneratthezoo.com/category/breakfast/
jill campbell says
really good! a bit bland for our taste so we added another clove of garlic, a little garlic salt and a little cayenne pepper!
Sara says
Thanks for reporting back Jill, glad you enjoyed it!
Meg @ With Salt and Wit says
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!
Mariah @ Mariah's Pleasing Plates says
Love this healthy take on alfredo!! Yummmm!! Such a great weeknight meal!
Justine | Cooking and Beer says
This is one beautiful plate of pasta! Pinned!
Thalia @ butter and brioche says
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.
Sara says
Thanks Thalia, it’s definitely a good choice if you’re in the pasta kind of mood!
Jaren (Diary of a Recipe Collector) says
What a hearty supper idea! I’d feel good about eating this one!
Sara says
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! 🙂
Stephanie says
Holy moly, does this ever look delicious!!
Sara says
Thanks Stephanie, it’s a good one!
Holly says
I love fettuccine dishes and this one looks like a winner! Can’t wait to try this out.
Sara says
Thanks Holly, let me know if you end up making it!
Kacey @ The Cookie Writer says
Seriously, I need this right now! I cannot get over how beautiful and tasty it looks! Might be dinner tonight 🙂
Sara says
Thanks for the compliment! 🙂
Manila Spoon says
This is so perfect with all the zucchinis right now and so delicious and healthy, too!
Sara says
Thanks, it’s definitely a good way to use up zucchini!
Marye says
This looks so yummy! I love the addition of the squash and zucchini!
Rachel @ Simple Seasonal says
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!
Sara says
Thanks, that was exactly my idea when making it!
Melissa says
I love how colorful this dish is. Zucchini is one of my favorite vegetables.
Rebecca @ Strength and Sunshine says
Stunning dish! Zucchini season is the best (even though I eat it year-round!)
Sara says
Thanks Rebecca, I eat it year round too 🙂
[email protected] says
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!
Sara says
Thanks Judy, it’s more interesting that way!