TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Fettuccine with Creamy Dried Mushroom and Sage Sauce

Creamy Fettuccine with Shrimp and Scallops

Ravioli with Roasted Zucchini and Tomatoes

Grilled Vegetable Lasagna

Stuffed Zucchini with Ground Beef and Rice

Pasta Recipes

Fettuccine with Zucchini Cream Sauce

Serves 4 to 6

This pasta recipe was created years ago when I was harvesting summer squash from my garden. I had so much zucchini I needed to create some new and innovative ways to use it. This pasta instantly became a family favorite. Having become more health conscious through the years, I now use half the amount of cream and add a little reserved pasta water to the sauce as needed to spread it all over the pasta without compromising the integrity of the dish. However, I decided to post the original recipe so that you can choose for yourself. This is very good with whole wheat fettuccine, but use whatever type you prefer. As for the anchovies, they add just a hint if salty, somewhat nutty flavor and are not at all 'fishy' tasting.

Ingredients

  • 3 tablespoons olive oil
  • 1 tablespoon butter, preferably unsalted
  • 5 large garlic cloves, finely minced
  • 6 cups grated zucchini
  • Salt and pepper to taste
  • 2 teaspoons anchovy paste or 3 anchovy filets (optional, see comments above)
  • 1/2 cup dry white wine or vermouth
  • 1 cup heavy or whipping cream (see comments above)
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons finely chopped fresh basil
  • 1 pound fettuccine, white or whole wheat
  • Freshly grated Parmesan and/or Romano cheese

Heat olive oil and butter in large skillet over medium heat. Add garlic and sauté about 1 minute. Increase temperature to medium-high. Add zucchini and sauté until tender; do not brown. There should be some moisture from cooked zucchini in pan, but not too much. Add salt, pepper and anchovies. Stir well until anchovies melt. Add wine and cook until slightly reduced. Add cream and nutmeg. Cook until reduced by about half. Add the basil and taste for additional seasoning.

Meanwhile, cook the pasta according to package directions for al dente. Drain, reserving some of the pasta water, and add to the sauce, Toss until well-combined, adding reserved pasta water if needed to coat all of the pasta. Add a little of the grated cheese and toss again. Serve immediately, passing extra grated cheese.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.