I love pasta! Since going gluten-free 6 years ago, I normally eat brown rice pasta. It has all the flavor of regular pasta, but it does not contain gluten.
But as we head into the hot summer months, sometimes it’s nice to have ‘lighter’ fare on the menu. This zucchini fettuccine is perfect for those days (or nights) when you don’t want a meal that’s too heavy, but you still want all the flavor.
I’ve made this zucchini fettuccine quite a bit lately, and I love it! It’s easy to put together, and tastes delicious. It’s also very low-carb (it’s just veggies!).
The key to this fun, veggie pasta is having some kind of vegetable spiralizer or peeler. I use this one by Titan.
Just wash the zucchini, trim the ends, and begin peeling away with this tool (this works great with squash too!).
Your ‘noodles’ should look like this when you’re done.
From this point, your options of creating your own veggie pasta are endless.
I just sauteed several mushrooms in 2 T. of organic butter. After a couple of minutes, I added the zucchini noodles. I just added salt and pepper to taste. You will need to drain this as zucchini releases a lot of water when cooked (especially with salt).
Then I just topped with a sprinkling of Parmesan cheese. Yum!
Try adding your favorite marinara sauce, ground turkey or chicken, or any of your favorite vegetables. I’d love to hear about what creations you come up with!
- 2 T. butter
- 2 medium sized zucchini
- ½ c. sliced mushrooms
- salt and pepper to taste
- Using a vegetable peeler or spiralizer, peel zucchini into a bowl to make 'noodles'.
- Heat butter over medium heat in saute pan.
- Saute mushrooms for 2 minutes.
- Add zucchini noodles and saute for about 2 minutes more.
- Remove from heat and drain water.
- Add to plate or bowl and sprinkle with parmesan cheese.
