fbpx Print Friendly Logo

Want to share this page with your friends?

Dinner Tonight: Budget Friendly

Dinner Tonight: Budget Friendly: Monday Creamy Zucchini Fettuccine

Week of January 10, 2022 »
Creamy Zucchini Fettuccine


One person leaves the table for a minute. The others choose an emotion and act it out until the first player can guess!


If you joined the circus, what would your circus act be?

This recipe is from Leanne Brown’s cookbook Good and Cheap.


Serves 3

  • Salt, to taste
  • 8 oz fettuccine
  • 4 Tablespoons butter
  • 4 cloves garlic, finely chopped
  • ½ tsp. Chile flakes
  • 2 small zucchini, finely diced
  • Zest of 1 lemon
  • ¼ cup of heavy cream
  • ½ cup grated Romano or Parmesan cheese
  • Pepper, to taste


  1. Bring a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets all its flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
  2. Cook the pasta according to the package directions. I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan and it gets cooked a little more.
  3. Meanwhile, melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and chile flakes. Let them sizzle for 30 seconds to 1 minute, then add the zucchini. Stir the vegetables to coat. Cook, stirring occasionally, until some of the water has cooked off and the veggies are tender, 5-7 minutes. Young summer zucchini don’t need much cooking. Add the lemon zest. Stir!
  4. Drain the fettuccine and add it to the pan along with the remaining 3 tablespoons of butter, the cream, and most of the cheese. Toss the fettuccine around the pan, and add salt and lots of freshly ground pepper to taste. Top with a bit more cheese and serve immediately.
Get Dinner Tonight Delivered Daily Get Dinner Tonight: Budget Friendly Delivered Daily