15 Minute Skinny Fettuccine Alfredo with Zoodles and Noodles: 15 minutes and a few staple ingredients is all you need to get dinner on the table. Made with zucchini noodles and whole wheat noodles that are swimming in a light, yet creamy sauce. Are you all in a battle to get your kids or your spouse to eat more veggies? Are YOU struggling to eat more veggies?
The struggle is real. It can be hard to get in your needed fruit and veggie intake and still feel like you get enough substance to fill you up and give you energy for the day.
I love the current trend of turning vegetables into noodles–taking anything imaginable and turning it into noodles. The options are limitless–you can transform carrots, zucchini, yellow squash, potatoes, sweet potatoes….you get the idea. However, let me be honest with you–If I were to eat a bowl of zucchini noodles with just sauce–I would be starving in a very short time. But combining whole grain pasta with veggies? Well that is just genius! You get to eat a giant bowl of pasta and cut the carbs by half and up your veggie intake for the day. Win. Win.Speaking of turning veggies into noodles–how many of you have a spirilizer? It is a bit of a sore spot for me at the moment. You see, I always used my mandolin or food processor to create “noodles” from veggies. It worked, just not fancy or curvy. So I asked for one for Christmas. And I got it. However, my brother and sister got the macdaddy of all spirilizers. Even though my spirilizer works great, I may be a bit jealous.
But back to the Pasta.
Rich I mean, Light Fettuccine Alfredo. When you think of Fettuccine Alfredo do you think of heavy dishes that are made with cream and butter and tons of cheese? Yeah, me too–and my body does NOT like it. This 15 minute skinny fettucine alfredo is made with just 1 tablespoon of butter and NO cream!!
But does it taste good? Yes! The secret is that I cook the noodles with the sauce, so as the noodles cook, they absorb the sauce–giving the dish great flavor and creaminess. Then you top with tons of cheese–because hey, you did not use cream or lots of butter and you are bulking the dish up with vegetables! And it tastes good. Bottom Line: Who wouldn’t want a fabulous tasting bowl of pasta that comes together in 15 minutes?
- 2 cups chicken stock
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic, minced
- 1 tablespoon butter
- a dash of freshly grated nutmeg
- 8 ounces whole wheat pasta
- 2 large zucchini, cut into noodles
- fresh lemon for serving
- ¼-1/2 freshly grated cup grated Parmesan Cheese
- Combine chicken broth, milk, salt, pepper, nutmeg, garlic and butter with pasta in a large skillet. Bring to a boil and stir frequently. Cook over medium-high heat for about 6 minutes and then zucchini, cooking for an additional 2-3 minutes or until pasta is cooked through and sauce is evaporated. Add in cheese and squeeze of fresh lemon juice and stir to coat. Serve.