Fettuccine With Creamy Zucchini Sauce Recipes

ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE

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.

FETTUCCINE WITH CREAMY ZUCCHINI SAUCE

Steps:

• Heat 2 tablespoons of the oil in a large skillet over med-high heat.
• Add half of the zucchini and cook, stirring occasionally, until golden brown, about 6 minutes.
• Transfer to a bowl.
• Repeat with the remaining 2 tablespoons oil and zucchini.
• During the last minute of cooking the second batch of zucchini, stir in the garlic.
• Add to the bowl of zucchini.
• Season with salt and pepper to taste.
• Cover with foil and keep warm.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
• Add the fettuccine and cook according to package instructions just until tender.
• Scoop out and reserve 1/2 cup of the cooking water.
• Drain the pasta and return to the warm pot.
• Add the zucchini and any juices and the ricotta to the pot.
• Mix, adding enough of the pasta water to make a creamy sauce.
• Stir in the basil and season with salt and pepper.
• Transfer to individual bowls and serve immediately, with a bowl of parmesan passed at the table.