Zucchini Alfredo
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Servings: 4
Calories: 855kcal
Everything alfredo pasta; fresh egg pasta, bacon and a cream sauce. We've just added a few extra vegetables to balance your plate.
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Ingredients
- 400 g fettuccine
- 1 Tbsp butter
- 4 garlic cloves
- ½ tsp chilli flakes
- 3 courgette
- 100 g bacon rashers
- 1 lemon zest
- 300 mls cream
- ½ C parmesan
- ½ C parsley
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook fettuccine according to package directions.
- Meanwhile, melt 1 Tbsp of butter in a frying pan over medium heat and sauté the garlic, chili flakes, zucchini ribbons and bacon for 6-7 minutes. Stir in the lemon zest.
- Drain the fettuccine and add it to the pan, along with the cream, cheese and parsley. Toss until everything is coated in the sauce, then season to taste and serve with extra parmesan and lots of cracked pepper.
Notes
Vegetarian:Â To make this meal vegetarian substitue bacon for mushrooms.Â
Nutrition
Calories: 855kcal | Carbohydrates: 81g | Protein: 26g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 219mg | Sodium: 752mg | Potassium: 799mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2350IU | Vitamin C: 40mg | Calcium: 271mg | Iron: 3mg