Fettuccine Alfredo

This classic dish created by Alfredo di Lello is a rich and satisfying creamy pasty dish with endless options here it is served with the addition of sliced zucchini.

Ingredients serve 2

250 ml cream

80 g butter

1 tsp garlic

¾ cup grated parmesan cheese

1 tbls chopped fresh parsley

½ sliced zucchini

80 g dried fettuccine

Method

Place cream, butter and garlic in a large frying or sauce pan over medium heat until it starts to bubble. Simmer gently for approx. 12 minutes until sauce has reduced a little. Cook the fettuccine for approx. 8 minutes. Steam the zucchini over the pasta for approx. 2 minutes and drain. Drain the pasta when cooked. Add cheese and seasoning to the sauce. Add the chopped parsley and blend until fully combined. Place the cooked pasta and zucchini in the sauce and toss until fully mixed. Serve straight away with chopped parsley and cracked black pepper.

Note: Try other steamed vegetables such as broccoli, carrots and peas instead of zucchini.