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Zucchini & Yellow Squash Fettuccini Alfredo

 1 10 oz. tub of Alfredo Sauce
 1 9 oz. package of Fettuccini
 2 Witten’s yellow squash, sliced in 1/4" pieces
 1 Witten’s zucchini, sliced in 1/4" pieces
 ½ cup olive oil
 8 cloves garlic, sliced thinly
 1 cup parmesan cheese, grated
 ½ cup parsley leaves
 kosher salt and black pepper to season
1

Heat a large sauté pan over medium heat, add in 1/2 the olive oil & 1/2 the garlic. Cook for 30 seconds stirring constantly.

2

Add in yellow squash & cook until soft & lightly colored. Season with salt & pepper.

3

Remove the yellow squash from the sauté pan, hold warm.

4

Clean the sauté pan then heat it again over medium heat, add in the remaining olive oil and garlic. Cook for 30 seconds stirring consistently.

5

Add in the zucchini & cook until soft & lightly colored. Season with salt and pepper.

6

Remove zucchini from the sauté pan & mix it with the yellow squash. Hold warm.

7

Clean the sauté pan again & add in the Alfredo sauce. Heat over low heat until warm.

8

Cook the Fettuccini according to package directions. Add to the Alfredo sauce with the squash, zucchini and parsley and mix well. Season with salt and pepper.