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Sun Dried Tomato Alfredo With Zucchini Spaghetti

Sun Dried Tomato And Zucchini Alfredo Pasta

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 725kcal
Author Iryna



  • Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
  • Meanwhile, cut the zucchini in half lengthwise and thinly slice them into ¼ inch slices. Thinly slice garlic and sun dried tomatoes too. Season zucchini with salt and pepper.
  • Heat a few tablespoons of olive oil and sauté zucchini on a medium heat flipping once until slightly browned. Transfer them to a plate lined with a paper towel.
  • Wipe the pan with another paper towel and put it back on a stove. Melt 4 tablespoons of butter and add sun-dried tomatoes. Sauté them for 7 minutes until slightly charred and add garlic.
  • Cook for another 30 seconds and add cream. Wait for it to bubble and add Parmesan cheese. Continue cooking on a medium-low heat until sauce thickens. Season with salt and pepper.
  • Add zucchini and cooked spaghetti into the sauce, mix it really nice, adding a bit of pasta cooking water if needed.
  • Serve immediately!



Calories: 725kcal | Carbohydrates: 41.6g | Protein: 24.3g | Fat: 53.8g | Saturated Fat: 29g | Cholesterol: 186mg | Sodium: 584mg | Potassium: 631mg | Fiber: 1.9g | Sugar: 1.8g | Calcium: 370mg | Iron: 2.7mg