Description
Lemon Basil Zucchini Pasta Alfredo is a fresh and creamy Italian-inspired dish featuring tender zucchini, bright lemon zest, and aromatic basil combined with a rich Alfredo sauce. This easy stovetop recipe transforms simple ingredients like fettuccine, garlic, and Parmesan cheese into a flavorful vegetarian main course perfect for a quick dinner or light indulgence.
Ingredients
Scale
Pasta
- 12 ounces fettuccine or your preferred pasta
Vegetables and Herbs
- 2 medium zucchinis, sliced into thin half-moons
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Zest and juice of 1 lemon
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, then set the pasta aside.
- Sauté garlic and zucchini: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Add the sliced zucchini and cook for 4-5 minutes until tender yet still slightly crisp.
- Make the Alfredo sauce: Lower the heat to low and pour in the heavy cream, stirring to combine with the zucchini and garlic. Stir in the grated Parmesan cheese along with the lemon zest and lemon juice. Continue stirring until the sauce becomes smooth and slightly thickened.
- Combine pasta and sauce: Add the cooked pasta into the skillet with the sauce, tossing well to coat. Gradually add the reserved pasta water a little at a time to achieve your preferred sauce consistency, ensuring the pasta is evenly coated and creamy.
- Finish and serve: Stir in the chopped fresh basil and season the dish with salt, black pepper, and optional red pepper flakes for heat. Serve immediately, garnished with extra basil leaves or Parmesan cheese if desired.
Notes
- For a lighter version, substitute half-and-half or unsweetened plant-based cream for the heavy cream.
- You can add grilled chicken or shrimp to make it a non-vegetarian meal.
- Replace zucchini with yellow squash for a tasty variation.
- A vegan version can be made using cashew cream instead of heavy cream, maintaining creaminess and flavor.
