Fettuccine con Zucchine

Boil fettuccine in salted water until al dente.

Reserve ½ cup of pasta water, then drain.

Sauté Zucchini:

In a skillet, heat butter or olive oil over medium heat.

Add diced zucchini and cook 5–6 minutes until soft.

Stir in garlic and cook 1 more minute.

Make the Creamy Sauce:

Add heavy cream to the skillet and simmer until slightly thickened.

Stir in Parmesan cheese.

Combine Pasta & Sauce:

Add cooked fettuccine to the skillet and toss to coat.

Add reserved pasta water as needed to reach desired creaminess.

Season with salt and pepper.

Serve:

Garnish with chopped parsley or basil.

Serve immediately while hot.