Zucchini and Garlic Fettuccine Alfredo

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Parmesan cheese - 1 cup, grated
• Heavy cream - 1 cup
• Butter - 4 tablespoons
• Garlic - 4 cloves, minced
• Zucchini - 2 medium, thinly sliced
• Fettuccine pasta - 8 ounces

Instructions

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and sliced zucchini to the skillet. Cook until the zucchini is tender, about 5 minutes.
4. Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and smooth.
5. Season with salt and pepper to taste.
6. Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the creamy sauce.
7. Cook for an additional 2-3 minutes, or until heated through.
8. Serve the zucchini and garlic fettuccine Alfredo hot, garnished with fresh parsley.