Zucchini is a wonderful substitute for fettuccine in this Alfredo recipe. Make it with a light version of sauce, and you have a dish you may be eating much more often.
Fettuccine Alfredo is a long time favorite. It’s also a dish that we wouldn’t prepare often because it can be so rich and high in calories. Tasty firm noodles, with the flavorful creamy and cheesy sauce—it’s hard to resist.
Which made it a natural to try with “spiralized” zucchini. It came out fantastic!
With this recipe there is no need to resist. A large zucchini has only 52 calories. Since zucchini grows so fast, going by size may offer too much variation. After all, sometimes you can find them 2 feet long. So we will use a cup measurement instead. One cup has only 20 calories.
I like to make my own light sauce, but if I’m in a hurry, a jar of Bertolli’s Light Alfredo sauce makes an instant substitute. Using this light sauce, 1/2 cup has 100 calories. Talk about a satisfying low cal meal.
It still surprises me how much zucchini can taste like pasta! Using the spiralizer, it looks like it too. It is best cooked firm. I’ll steam it in the microwave for 2 or 3 minutes. Add some spinach, of course, and garnish with green onion, chives or parsley and you have a colorful, healthy, delightful dinner–ready in about 10 minutes.
Not sure your family will go for the zucchini noodles? Add some actual pasta, like you see in the photo below. This shows about half and half, though I think a quarter pasta and 3/4 zucchini would work as well.
The light alfredo sauce I make uses chicken broth. For a vegetarian recipe, I will substitute organic chickenless-chicken broth.
Serves: 2 to 4 servings
- 1- 2 medium zucchini, spiraled or sliced into thin strips
- 1 cup fresh spinach (optional)
- 1 green onion, sliced
- Alfredo Sauce
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 2 cups low fat or skim milk
- 1 cup chicken broth
- 3 tablespoons flour
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon pepper
- ½ cup Parmesan cheese
- Heat olive oil in a saucepan.
- Sauté onion and garlic in the oil until golden brown.
- In another pan, combine milk, chicken broth, flour, salt and pepper until smooth.
- Stir over low heat until sauce begins to thicken.
- Add to onion mixture, stirring frequently until sauce is thick.
- Blend in Parmesan cheese.
- When sauce is nearly done, cook zucchini.
- To cook zucchini, either steam in microwave for 2 to 3 minutes with a tablespoon of water, or sauté in a little oil stovetop.
- Add fresh spinach to sauce just before serving.
- To serve, toss it with sauce or plate the zucchini noodles and add sauce.
One of my favorite new little gadgets is this bestselling small spiralizer. It is what I used for this recipe. Click here to read my review and see more photos. Easy to use, super easy to clean (dishwasher safe too), and very small when storing. I think most of my friends and family now have one too! See the details or order it here.
The Tri Blade Paderno Slicer
If you want more variety when you spirals, you might prefer the Paderno slicer. It gives you three sizes. Small spaghetti like 1/8th inch, the 1/4 inch size that is fettuccine or linguini size, and the ribbon slice. It is the bestseller of its type, with great reviews. It does cost a bit more and require more storage space, but looks very fun to use!