Zucchini fettuccine
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 359.7
- Total Fat: 26.3 g
- Cholesterol: 47.8 mg
- Sodium: 373.6 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 6.1 g
- Protein: 12.5 g
View full nutritional breakdown of Zucchini fettuccine calories by ingredient
Introduction
A little lighter, lots of fiber yet still comfort food. A little lighter, lots of fiber yet still comfort food.Number of Servings: 2
Ingredients
-
2 oz Parmesan cheese
2 oz half and half cream
4 oz unsweetened coconut milk
2 oz cream cheese
1 tsp garlic
3 cups zucchini noodles
1tsp olive oil
1 cup red/yellow frozen chopped peppers
2 tbsp onion
1 cup mushrooms
1 tbsp olive oil
Tips
Use soy or coconut creamer and soy cream cheese and parmesan if you want a vegan version.
Directions
Place all sauce ingredients (ending with garlic) in Vitamix and mix on high until steaming.
Coat zucchini noodles in olive oil and set aside.
Sauté peppers, onions, and mushrooms in olive oil over med-high heat until starting to brown. Put aside. Place zucchini noodles in same pan and sauté over med-high heat until slightly browned and softened. Add pepper/onion/mushroom mixture, add sauce and cook over med heat until bubbling and thickened.
Serving Size: Makes 2 big bowls
Number of Servings: 2
Recipe submitted by SparkPeople user SDEMCIE66.
Coat zucchini noodles in olive oil and set aside.
Sauté peppers, onions, and mushrooms in olive oil over med-high heat until starting to brown. Put aside. Place zucchini noodles in same pan and sauté over med-high heat until slightly browned and softened. Add pepper/onion/mushroom mixture, add sauce and cook over med heat until bubbling and thickened.
Serving Size: Makes 2 big bowls
Number of Servings: 2
Recipe submitted by SparkPeople user SDEMCIE66.