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.