Toast the pistachios in a dry skillet, let them cool and then chop and set aside.

In a deep skillet, heat some olive oil and sauté the onion and garlic. Add the zucchini, with some salt and pepper and cook for 6-7 minutes, until lightly browned. Add the creamy Alfredo sauce and stir.

In the meantime, cook the pasta following pack instructions. Reserve ½ cup of the pasta water.

Drain the cooked pasta and add to the skillet, with the reserved pasta water and mix. Add some parmesan cheese and the toasted pistachios, mix well and serve.