Fettuccine Alfredo with Breadcrumbs & Zucchini Salad

by | May 21, 2018 | recipes, Vegetarian | 0 comments

What are we cooking today?

Fettuccine Alfredo is my favorite pasta dish. For this recipe, we’ve tagged in mascarpone instead of the butter/cream combo—why use 2 ingredients, when you can use 1 extremely silky, delightful, luxurious, creamy cheese? Add Grated Parm and a zucchini salad with walnuts add just the right amount of crunch. I subtracted the nuts because I am allergic but all in all it was a great meal. This Recipe is from Marley Spoon a great home delivery services.

Recipe Stats

Serving Time: 20 – 30 minutes


Postive Vibes

The Ingredients

The Recipe

1. Prep ingredients

Bring a large pot of salted water to a boil. Trim ends from shallot, then halve, peel and thinly slice ¼ cup. Finely chop 2 tablespoons of the rest (there may be some leftover). Finely grate 2 blocks of Parmesan. Use a vegetable peeler to shave 3rd block.

2. Make topping

Heat 2 tablespoons oil in a small skillet over medium-high. Add chopped shallot and cook, stirring until golden, 1–2 minutes. Add panko and 2 tablespoons of the grated Parmesan, and cook, stirring, until golden, 2–3 minutes. Scrape onto a plate, and season with salt and pepper. Wipe out skillet.

3. Prep salad

Coarsely chop walnuts. Heat 1 tablespoon oil in same skillet over medium. Add walnuts and cook, stirring until golden, 4–5 minutes. Transfer to a small plate and sprinkle with salt. Trim ends from zucchini, halve lengthwise, then very thinly slice crosswise into half-moons. Pick parsley leaves from stems.

4. Cook pasta

Slowly add fettuccine to boiling water in handfuls while stirring. Cook until al dente, stirring frequently to prevent sticking, 9–11 minutes. Reserve ¾ cup pasta water. Drain well and return pasta to pot.

5. Make salad

Meanwhile, in a medium bowl, combine zucchini, sliced shallot, parsley leaves, shaved Parmesan, walnutsvinegar, and 2 tablespoons oil . Season to taste with salt and pepper.

6. Finish & serve

Add mascarpone, ½ cup pasta water, and ½ teaspoon each salt and pepper to pasta. Cook over medium heat, tossing, until sauce is thickened, 1–2 minutes. Off heat, stir in remaining Parmesan in large pinches, until creamy. Stir in 1 tablespoon pasta water to loosen if necessary. Transfer to plates, sprinkle with panko, and serve with salad alongside. Enjoy!