Healthy Zucchini Fettuccine Alfredo

zucchinifettucine

“We have created a lighter, healthier version for this fabulous Italian classic!

The traditional contains heavy cream, butter and parmesan cheese. We use Greek yogurt rather than regular because it has a thicker, creamier texture and is higher in protein. We love to lighten up our recipes for our bodies and this one feeds our souls too.”

Judy and Joy xox

Healthy Fettuccine Alfredo

8 ounces zucchini ribbons

1 tablespoon olive oil, more if needed

1 shallot, sliced

1 garlic clove minced*

1 cup low-fat plain Greek yogurt

1 cup low-fat ricotta cheese

1⁄2 cup Parmesan cheese

1⁄2 teaspoon lemon zest, optional

kosher salt to taste

fresh ground black pepper

warm water

parmesan cheese for sprinkling

zucchinifettucini

Directions

Prepare zucchini ribbons by slicing the ends off the zucchini, peeling the dark skin away and then shaving the zucchini into long thin ribbons. Set aside.

In a large skillet, on medium high heat, add the olive oil and sauté shallots until soft. Add the garlic and cook a few minutes longer. Lower the heat to medium low and add the yogurt, low-fat ricotta, Parmesan cheese and lemon zest (if you are using it). Stir with a wooden spoon. If the sauce is too thick, add the warm water one spoonful at a time.**

Continue to stir and add more water until desired consistency is reached. Add the zucchini to sauce pan and toss to coat, serve immediately. Add chicken or fish for a great protein boost!

* can use garlic powder  -1⁄4 teaspoon

**This is a great technique to thin the sauce to your preferred texture. Begin with 1 tablespoon at a time

 

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