Summer Vegetable Fettuccine AlfredoJump to Recipe
In these late summer months, fresh zucchini and squash are abundant. Maybe you are lucky enough to have a garden or have a gardener friend, but even if you are just shopping at markets, zucchini and squash will be cheap and delicious right now! This Summer Vegetable Fettuccine Alfredo is the perfect use for these fresh veggies!
While you can buy jarred alfredo sauce, the homemade version is surprisingly easy to make. It’s basically just butter and cream simmered for a short amount of time and tossed with the pasta. It might be the easiest of white sauces to make!
Even though I think this pasta has some fancy to it, it’s seriously a 30 minute dinner. It always surprises me how fast an alfredo comes together!
How to Cook the Vegetables
You could use pretty much any vegetables for this so I would use what is fresh. Zucchini and squash are nice though. The only trick with them is to slice them and sear them in a hot skillet so they have some color, BUT you don’t want them to get mushy.
Just a few minutes of cooking will be enough.
Add the sweet corn as well and continue to cook. Again, this is a quick sear on the vegetables. Don’t overcook them or your finished pasta will be mushy.
Once the vegetables are cooked, scoop them into a bowl and set them aside. Wipe out the skillet and you are ready to make the sauce!
Making the Alfredo Sauce
This is a fun sauce to make. You want your heat to be medium or low here or it will scald the cream.
Melt the butter in the same large skillet along with the garlic. Then add the cream and bring to a simmer.
When the sauce has simmered for a few minutes, add the parmesan cheese and it’s done!
It’s okay if the sauce looks a little thin at this point. It will continue to thicken when it mixes with the pasta.
Finishing the Fettuccine Alfredo
Next just toss everything together to finish the vegetarian fettuccine alfredo!
Use tongs to really mix everything together well. If the sauce seems too thick, add some reserved pasta water to thin it out. If it seems too thin, just continue to toss the pasta together over low heat and it will thicken up just fine.
Season the finished pasta with salt and pepper (probably needs a pinch of both).
Serve the vegetable fettuccine alfredo up with some lemon zest and fresh chives or scallions!
Storage and Reheating
Leftover alfredo doesn’t have a super long shelf life. It’ll keep okay for a few days in the fridge though. Whatever you do, don’t microwave the leftovers!
Reheat the pasta over low heat in a skillet with a splash of water and it’ll come back to life!
This homemade fettuccine alfredo is the perfect use for any summer vegetables you might have. I like to use a mix of squash, zucchini, and sweet summer corn!
- Boil fettuccine in salted water until it’s cooked through al dente. When done, reserve 1 cup of pasta water and drain pasta and set aside.
- Meanwhile, add olive oil to a large skillet over medium-high heat. Add zucchini and squash and sautee with a pinch of salt and pepper until the vegetables start to take on some color, but don’t get mushy, maybe 2-3 minutes. Then add corn and cook for another minute or two.
- Remove vegetables from the skillet. Wipe out skillet and add butter and garlic. When butter is melted, turn heat down to medium and add cream. Stir together and bring to a slight simmer. Simmer sauce for 2-3 minutes and then turn heat down to low. Stir in parmesan cheese near the end.
- Add pasta to the skillet along with vegetables. Toss to combine. If sauce seems too thick, add reserved pasta water to thin it out. The sauce will continue to thicken as the pasta cools.
- Season alfredo pasta with salt and pepper to taste and serve immediately garnished with lemon zest and fresh scallion or chives.
Leftover fettuccine keeps fine in the fridge for a few days. Reheat gently in a skillet over low heat with a splash of water. Do not microwave.