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Zucchini Tagliatelle Alfredo

June 27th, 2008 · 3 Comments

This was another improvisational pasta night dish, as my original plans to use the last of my fresh ricotta were thwarted by the cheese having spoiled (so tragic). Fortunately, I still had some cream from last week’s shortcake, so this evolved into a springy green alfredo sauce. I thought it was yummy, but the husband felt it would be better if I had used bacon instead of zucchini …. you could certainly add meat to this recipe if you’re so inclined. I bet some Italian sausage would be good.

Recipe: Zucchini Alfredo Sauce

Ingredients:

  • 1 c. shredded zucchini, strained/squeezed of excess liquid
  • 1 white onion (fresh CSA spring onion)
  • 1/3 c fresh parsley, finely chopped
  • 1 T butter
  • 1 T olive oil
  • salt & pepper
  • 1/2 c cream
  • 1/4 c grated parmiaggiano

Instructions:

Melt butter and olive oil in saute pan over medium heat. Add onion and cook until onion begins to brown, about 8 minutes. Stir in zucchini and cook 2 minutes more. Add pinch of salt and pepper and cream and cook about 5 minutes, until cream begins to bubble. Stir in parsley and cheese and remove from heat. Toss with cooked pasta (used tagliatelle here) and enjoy!

Submitted for next week’s Presto Pasta Night, hosted by Once Upon a Feast. Check out this week’s round-up at Chew on That.

Tags: pasta · recipes · weeknight meals

3 responses so far ↓

  • 1 Ruth // Jun 30, 2008 at 1:53 pm

    Delicious with or without bacon ;-)

    Thanks for sharing with Presto Pasta Nights.

  • 2 FoodieTots.com » Blog Archive » Best of 2008 // Dec 31, 2008 at 8:48 am

    [...] 4 … Zucchini Tagliatelle Alfredo [...]

  • 3 Clement Heldreth // Nov 18, 2010 at 4:33 pm

    We do like that too, purchasing beef whole from the local farmer. I like to support him, even if it is a little more expesnive than the shop, because I know exactly how and where it is made, I know I’m not contributing to our carbon footprint or something. These meat recipes are great, I found.

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