Zucchini And Mushroom Alfredo Recipe

Name: Zucchini And Mushroom Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces packing fettuccine or 16 ounces linguine; 1/2 cup butter; 14 ounces whipping cream; 1 tablespoon garlic; 1 tablespoon parsley; 1 zucchini, shredded; 1 cup mushroom, sliced; 3/4 cup freshly grated parmesan cheese or 3/4 cup romano cheese; salt, to taste; pepper, to taste

Servings: persons

16 ounces packing fettuccine or 16 ounces linguine
1/2 cup butter
14 ounces whipping cream
1 tablespoon garlic
1 tablespoon parsley
1 zucchini, shredded
1 cup mushroom, sliced
3/4 cup freshly grated parmesan cheese or 3/4 cup romano cheese
salt, to taste
pepper, to taste

1
Boil water, cook pasta, drain, and set aside.
2
In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds.
3
Add shredded zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend).
4
After cheese melts, add parsley, salt, and pepper.
5
Toss with linguine or fettuccine. Sauce will thicken if you let it sit for a few minutes before serving.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces packing fettuccine or 16 ounces linguine, 1/2 cup butter, 14 ounces whipping cream, 1 tablespoon garlic, and more.

Yes, Zucchini And Mushroom Alfredo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini And Mushroom Alfredo

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