Weeknight Zucchini Lemon Alfredo

Thinly slice the Garlic (3 cloves), and roughly slice the Fresh Parsley (1/2 cup) by stacking it. Set aside.

Trim the edges off the Zucchini (7 cups). Using the largest hole on a box grater, shred the zucchini into a bowl lined with a clean kitchen towel.

Pick up the towel and squeeze as much liquid out of the zucchini into the bowl.

Bring a large saucepan of water to a boil and salt generously.

While the water boils, heat up a large skillet over medium-high heat. Add a generous splash of Olive Oil (2 Tbsp). Once hot, add the garlic and the zucchini and cook until zucchini has totally softened and liquid has evaporated, 5-6 minutes.

Season generously with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), then add the Heavy Cream (1/2 cup) and zest of a Lemon (1). Stir to combine then turn heat to low while you cook the noodles.

Once the water has reached a rolling boil, add the Fettuccine (12 oz) and cook to al dente. Reserve 1 cup of the pasta water then drain the pasta.

Add the drained pasta to the sauce and toss gently. Add the Parmesan Cheese (1 1/2 cups), parsley, and 2 Tbsp of lemon juice.

Turn heat to medium, toss to combine, and cook for 1-2 more minutes, splashing with pasta water as needed to loosen the sauce.

Serve in large, shallow bowls, topped with more Freshly Ground Black Pepper (to taste) and parsley.