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.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons butter
5 tablespoons all-purpose flour
1/4 teaspoon ground cloves
Pinch grated nutmeg
2 1/2 cups whole milk, warmed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 ounces dried fettuccine
2 tablespoons olive oil
1/2 cup thinly sliced shallots
2 cloves garlic, finely minced
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino Romano cheese
1/4 cup finely minced fresh parsley

Steps:

  • For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
  • For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
  • Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
  • When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.

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

FETTUCCINI ALFREDO I



Fettuccini Alfredo I image

Noodles, butter, flour, garlic, milk, hot sauce, and parmesan cheese. If you like thinner noodles, use linguine noodles.

Provided by Jane Snider

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 7

8 ounces dry fettuccine pasta
4 ½ tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups milk
1 teaspoon minced garlic
5 drops hot pepper sauce
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling salted water.
  • Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
  • Drain pasta. Serve sauce over noodles.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 19.6 g, Fiber 2.1 g, Protein 16 g, SaturatedFat 11.7 g, Sodium 305.5 mg, Sugar 7.7 g

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

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

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.

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

FETTUCCINI WITH ZUCCHINI



Fettuccini with Zucchini image

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Provided by donna garlington

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 5

Number Of Ingredients 10

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Steps:

  • Cook pasta in a large pot of boiling water until al dente. Drain.
  • While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
  • Pour vegetables over hot pasta.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g

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From saymmm.com


MAKE THIS: SIMPLE FETTUCCINE WITH ZUCCHINI RIBBONS - COUNTRY LIVING
2014-06-03 Using a pestle, fork, or wooden spoon, crush the mixture until a paste forms. 4. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving ½ cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and ¼ cup reserved cooking liquid and toss.
From countryliving.com


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