Fettuccini with Zucchini Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
2 tablespoons butter |
5 cloves garlic, finely minced |
6 cups grated zucchini |
4 tablespoons finely chopped fresh basil |
salt & freshly ground black pepper |
2 teaspoons anchovy paste or 3 anchovy fillets (optional) |
1/2 cup dry white wine |
1 1/2 cups heavy cream (or combination heavy and light creams) |
1/2 teaspoon ground nutmeg |
1 lb fettuccine pasta, cooked al dente |
freshly grated parmesan cheese or romano cheese (or mixture) |
Directions:
1. Heat olive oil and butter in large skillet over medium heat.
2. Add garlic and sauté about 1 minute.
3. Increase temperature to medium-high.
4. Add zucchini and sauté until tender; do not brown.
5. There should be some moisture from cooked zucchini in pan, but not too much.
6. Add basil, salt and pepper.
7. Add anchovy paste, if desired.
8. Stir well.
9. Add wine and cook until slightly reduced.
10. Add cream and nutmeg.
11. Cook until reduced by about half.
12. Taste for additional seasoning.
13. Pour over hot fettuccini and toss until well combined.
14. Serve immediately, passing grated cheese.
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