Everyone should learn to make fettuccine Alfredo at home. It’s remarkably easy, and shockingly better than what you’re likely to get in an average restaurant. This version adds zucchini to the mix and cuts back on the butter and cream, making a lighter, more interesting flavor.
Delicious as fettuccine Alfredo is, after the first few bites, it gets a little boring, as it’s just richness, salt, and cream. With zucchini invited to the party, you get tang, along with some extra texture. The chile flakes don’t hurt either.