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.
Skinny Fettucine Alfredo
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!
Bottom Line: Who wouldn’t want a fabulous tasting bowl of pasta that comes together in 15 minutes?
Tips on 15 Minute Fettucine Alfredo
- You can use zucchini or yellow squash to make the zoodles.
- I love to use whole grain pasta for added protein and fiber, but white pasta works as well.
- If you don’t have vegetable stock on hand, use chicken stock–just remember it will not be a Vegetarian Meal then 😉
- This pasta dish is best served fresh. If you need to reheat it, you may need to add a bit more stock to thin it out.
Be sure to check out all my Easy Healthy 30 Minute Family Meals!
15 Minute Skinny Fettuccine Alfredo
Ingredients
- 2 cups vegetable stock
- 1 cup milk
- 1 teaspoon salt
- 1/2 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
- 1/4-1/2 freshly grated cup grated Parmesan Cheese
Instructions
-
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.
Such a great use of zucchini noodles and love how fast this comes together!
Thanks Rachel!
only 15 mins and one pot? Ill take it! This looks delicious and I love the combo of regular pasta and zoodles, yum!
Can never go wrong with a 15 minute meal!
I love the lighted up dish! I need to try this to keep my New Year’s resolution.
I hope you enjoy it!
I just bought myself a spiralizer. I was tired of waiting for one as a gift ha ha. So far I have only tried sweet potatoes. This will be next because I know what you mean about getting the kiddos to eat more veggies.
Sometimes we just need to suck it up and get what we want for ourselves. And this is a great way to get kids to eat more veggies!
what a creative dish! I’ve never seen veggie noodles made WITH pasta! sounds delish!
Thanks Christina–this is the best of both worlds 🙂 I hope you give it a try!
Yum, I love that you combined noodles AND zoodles. I ate lots of zoodles this summer but haven’t made them yet since the weather got cold. I think it’s time to break out the spiralizer.
Break it out Celia and enjoy!!
15 minutes? That’s it? I’m sold!!
Almost too good to be true 🙂
I have grown to love zoodles. I have a hand held spiralizer, but it’s not very handy for vegetables other than zucchini. I have my eye on a table top spiralizer. Maybe I will splurge one of these days.
Right there with you Jennifer–mine works great for carrots and zucchini but not much else. One day 🙂
Yum! I made a very not skinny alfredo this week. I need to give this a try so we can have fettuccine more often!
Exactly–life is all about moderation. Eat the rich and have the light too 🙂 Enjoy both!
This looks great!
Thanks Rachel!
I’ve absolutely GOT to get a sprializer becauce I love those sauces like alfredo and carbonara but I can’t tolerate them with regular pasta. Too much for me. Love this dish, Kristen. Thanks for linking it at Saucy Saturdays.
Until you get a spirilizer, use your grater or food processor–won’t be as fancy, but works!
Just pinned this! Looks really healthy and yummy!
It is both 🙂 Thanks Nicole~
I love you zucchini noodles! SO many health benefits!
For sure!
oh my gosh and it’s zoodles! I couldn’t even tell from the picture – yeah!
I know–since it is half and half–everyone is happy!