Fettuccine Alfredo With Zucchini Ribbons Recipes

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ZUCCHINI RIBBON PASTA



Zucchini Ribbon Pasta image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 12

3/4 pound whole-wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 tablespoons olive oil
4 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
Salt

Steps:

  • In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
  • Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
  • In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

CHICKEN ALFREDO WITH ZUCCHINI RIBBONS



Chicken Alfredo with Zucchini Ribbons image

Provided by Ellie Krieger

Categories     Milk/Cream     Cheese     Chicken     Dairy     Pasta     Poultry     Dinner     Parmesan     Squash     Zucchini     Summer     Healthy     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

2 medium zucchini (about 8 ounces each)
3 tablespoons olive oil
2 garlic cloves, minced
4 pieces thinly sliced skinless boneless chicken breast cutlets (1 pound total)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold low-fat (1%) milk
1/2 cup evaporated skim milk (not condensed milk)
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Steps:

  • Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
  • Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
  • Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
  • Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
  • Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
  • Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
  • To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.

ZUCCHINI ALFREDO



Zucchini Alfredo image

Excellent! Shredded zucchini in a creamy sauce.

Provided by Terry

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
½ cup milk
4 ounces cream cheese, cubed
½ cup chopped fresh basil
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  • Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g

ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE



Zucchini Fettuccine with Creamy White Bean

A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
2 medium cloves garlic (peeled)
3/4 cup unsweetened almond milk
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
1 1/2 pounds zucchini (spiralized (I use the ribbons blade on my spiralizer))
2 tablespoons extra virgin olive oil (divided)
Fresh minced parsley and/or fresh basil cut into ribbons
Extra drizzle of olive oil

Steps:

  • Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
  • Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
  • Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
  • Top with herbs and a drizzle of olive oil if desired. Serve.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 215 kcal, Sugar 3.8 g, Sodium 350 mg, Fat 8.3 g, SaturatedFat 1.2 g, Carbohydrate 27.9 g, Fiber 10.9 g, Protein 10.7 g

FAVORITE FETTUCCINE ALFREDO



Favorite Fettuccine Alfredo image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 8

2 heaping soup spoons sour cream or plain yogurt
1 big handful shredded cheese or 2 slices of cheese
3 soupspoons grated Parmesan cheese
2 pats butter
1 soupspoon cream or milk
Lots of grated Parmesan cheese
Pepper to taste
1 serving plain pasta, cooked

Steps:

  • Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like

FETTUCCINE WITH ZUCCHINI



Fettuccine With Zucchini image

Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, appetizer, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1 pound medium-size zucchini, about 6, diced
Salt
4 tablespoons extra virgin olive oil
1 1/2 cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 pound fresh fettuccine
Freshly ground black pepper
3 tablespoons minced flat-leaf parsley leaves
1/2 cup grated Grana Padano

Steps:

  • Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
  • Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams

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