Wash zucchini and remove skin, if desired. Grate it on the large hole side of the box grater. You should have 2 ½ to 3 cups of shredded zucchini. Set aside.
1 large zucchini
Cook fettuccini according to instructions on the box. I bring a big pot of water to a boil, salt it, then add pasta and cook until al dente. Reserve ½ cup of pasta water, then drain the pasta.
10 oz fettuccini pasta
In a large pan, heat up oil. Add chopped onion and cook for 3 to 4 minutes. Add garlic and saute for 2 to 3 minutes.
2 tablespoons of olive or grapeseed oil, ½ yellow onion, 3 garlic cloves
Add zucchini to pan and stir in. Season with salt and pepper. Cook for 4 to 5 minutes.
½ teaspoon salt, ¼ teaspoon black pepper
Add 1 teaspoon of lemon zest and 2 teaspoons of lemon juice to the pan. Stir in. Simmer for 2 minutes.
Add cream to zucchini and stir in. Bring to a simmer.
¾ cup heavy cream
Add Parmesan cheese to the sauce and stir in to melt.
½ cup grated Parmesan cheese
Add pasta water, a little bit at a time, until the sauce reaches desired consistency.
Add cooked pasta to the sauce and toss to coat.
Add more pasta water if needed.
Remove dish from heat. Season with salt and pepper.
Serve garnished with chopped parsley and crushed red pepper flakes.
¼ teaspoon crushed red pepper flakes
If you are buying zucchini from the store, the skin can be waxy so I remove almost all of it. If you are using your home-grown zucchini from the garden, shred it with the skin. It will look beautiful!
I recommend storing any leftovers of this pasta in a container with a lid, in the fridge, for up to 4 days.
To reheat, place it in a pan and add a splash of water or half and half. Stir until heated through. Pasta tends to soak up the sauce when it cools, so you need some liquid to bring back the creamy texture.
Fettuccini, spaghetti, linguine, bucatini, or any other long pasta works in this recipe.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.