Zucchini Alfredo with Fusilli Col Buco

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

1 (16-ounce) package DeLallo Fusilli col Buco

½ cup butter

1 ½ cups heavy cream

2 teaspoons DeLallo Fine Chopped Garlic in Water

½ teaspoon salt

¼ teaspoon pepper

1 cup freshly grated Parmesan cheese

1 cup freshly grated Asiago cheese

2 tablespoons sour cream

3 tablespoons DeLallo Extra Virgin Olive Oil

2 cloves garlic, minced

3 cups grated zucchini, about 3 small zucchini

1 jar alfredo sauce

Salt and pepper

Directions at delallo.com

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