Fettuccini with Zucchini Cream Sauce Recipe ๐
Overview:
Indulge in the delightful fusion of flavors with this exquisite Fettuccini with Zucchini Cream Sauce recipe! Perfect for a quick and satisfying meal, this dish combines the freshness of zucchini, the richness of cream, and the savory goodness of garlic and herbs. With simple yet flavorful ingredients, this recipe promises to tantalize your taste buds and impress your guests. Let’s dive into the culinary adventure!
- Name: Fettuccini with Zucchini Cream Sauce
- Cook Time: 40 minutes
- Prep Time: 0 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 845.8 per serving
- Rating: โญโญโญโญโญ (based on 1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Olive oil |
| 2 tbsp | Butter |
| 5 cloves | Garlic |
| 6 | Zucchini |
| 4 tbsp | Fresh basil |
| – | Anchovy paste |
| 2 | Anchovy fillets |
| 1/2 cup | Dry white wine |
| 1 1/2 cup | Heavy cream |
| 1/2 tsp | Ground nutmeg |
| 1 | Fettuccine pasta |
| – | Parmesan cheese |
| – | Romano cheese |
Instructions:
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Heat Olive Oil and Butter: In a large skillet over medium heat, combine 3 tablespoons of olive oil and 2 tablespoons of butter. Allow them to melt together, creating a flavorful base for your sauce.
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Sautรฉ Garlic: Add 5 cloves of minced garlic to the skillet and sautรฉ for about 1 minute until fragrant. This step releases the aromatic essence of garlic, infusing it into the sauce.
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Cook Zucchini: Increase the temperature to medium-high. Add 6 sliced zucchinis to the skillet and sautรฉ until tender, ensuring they don’t brown. The zucchinis should release some moisture, adding depth to the sauce.
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Season with Basil: Incorporate 4 tablespoons of fresh basil into the skillet, along with salt and pepper to taste. Stir well to distribute the flavors evenly throughout the dish.
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Optional Anchovy Paste: For an extra layer of umami richness, consider adding anchovy paste to the sauce. Adjust the quantity according to your preference for depth of flavor.
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Deglaze with Wine: Pour in 1/2 cup of dry white wine, allowing it to deglaze the skillet and infuse the sauce with its subtle fruity notes. Cook until the wine is slightly reduced, intensifying its flavor.
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Add Cream and Nutmeg: Pour in 1 1/2 cups of heavy cream and sprinkle in 1/2 teaspoon of ground nutmeg. Stir gently to combine, allowing the cream to thicken and infuse with the other ingredients.
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Reduce and Season: Cook the sauce until it’s reduced by about half, concentrating its flavors and achieving the desired consistency. Taste for additional seasoning, adjusting salt and pepper if needed.
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Cook Fettuccine: Meanwhile, cook 1 pound of fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water.
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Combine and Toss: Pour the prepared sauce over the hot fettuccine and toss until well combined, ensuring every strand of pasta is coated in the creamy goodness of the sauce.
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Serve and Garnish: Transfer the Fettuccini with Zucchini Cream Sauce to serving plates and sprinkle generously with grated Parmesan and Romano cheese.
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Enjoy Immediately: Serve your culinary masterpiece immediately, allowing your guests to savor the exquisite flavors while they’re still fresh and aromatic.
Conclusion:
With its harmonious blend of fresh ingredients and creamy textures, this Fettuccini with Zucchini Cream Sauce recipe is sure to become a favorite in your culinary repertoire. Whether enjoyed as a comforting weeknight dinner or showcased as a gourmet delight for special occasions, this dish offers a tantalizing experience for your taste buds. Embrace the simplicity of preparation and the complexity of flavors as you indulge in this culinary masterpiece. Buon Appetito! ๐ฝ๏ธ
