Fettuccini with Zucchini Cream Sauce

READY IN: 40mins
Top Review by trixiefaux

I made this tonight. I didn't have white wine, so I used chicken broth instead. I also didn't have anchovies. It was delicious. So summery and more nutritious than your average cream sauce. I served it over pappardelle noodles. Thanks mutantstar.

Ingredients Nutrition


  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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