POSTED August 3, 2015

Zucchini Alfredo with Fusilli col Buco

Enjoy our decadent Alfredo with zucchini! We saute shredded zucchini with garlic and extra virgin olive oil to create a combination that is as delicious as it is easy to prepare. The presence of fusilli col buco makes this dish a fun way to experience creamy, rich alfredo.

SERVES: 4-6
LEVEL: Easy Weeknight

INGREDIENTS

1 (16-ounce) package DeLallo Fusilli col Buco
3 tablespoons DeLallo Extra Virgin Olive Oil
2 cloves garlic, minced
3 cups grated zucchini, about 3 small zucchini
1 (14.5-ounce) jar DeLallo Alfredo Sauce
Salt and pepper

DIRECTIONS

Bring a large pot of water to a boil. Once boiling, add about 3 tablespoons of salt to the water, then add pasta and boil for about 8 minutes, or until al dente. Drain in a colander, saving 1 cup of pasta water for finishing sauce.
Heat oil in a saucepan over medium heat. Add minced garlic and sauté until golden, about 2 minutes. Stir in grated zucchini and cook for about 10 minutes.
In a separate saucepan, heat DeLallo Alfredo sauce for about 7 minutes on medium heat. Once warmed, add zucchini and stir until combined. Salt and pepper to taste.
Toss warm fusilli col buco with sauce in saucepan on high heat for about 2 minutes. Add reserved pasta water, if desired.
Serve.

Zucchini Alfredo with Fusilli col Buco

Related Recipes

DeLallo Fusilli col Buco Pasta 1 lb.

DeLallo Creamy Alfredo Sauce 15 oz.

DeLallo Extra Virgin Olive Oil 16.9 oz.