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Fettucine and Zoodles

Total Time20 minutes
Servings: 4

Ingredients

  • 8 ounces uncooked fettucine
  • 2 tablespoon olive oil
  • 6 garlic cloves
  • 1 zucchini
  • 2 large carrots
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ounce chopped fresh basil
  • ¼ cup chopped walnuts
  • 1 ounce shredded Parmesan cheese

Instructions

  • Boil a pot of water and cook the fettucine according to package instructions. You don't need to use fettucine just like I did, but fettucine has a shape that blends nicely with the veggie "noodles" so my kids don't notice they're eating as many vegetables.
  • Use a vegetable peeler to peel the zucchini and the carrots into long "noodle-like" strips.
  • Heat the olive oil over medium in a skillet or saucepan. Add the minced garlic and cook the garlic for about a minute until fragrant.
  • Add the zucchini and carrot and saute for about 3 more minutes. It might be helpful to turn the heat down to medium-low, put the lid on the pan or skillet and steam the vegetables to help them soften up a little faster.
  • Stir in the salt and pepper.
  • Stir the vegetable mixture into the cooked fettucine.
  • Stir in the chopped basil, chopped walnuts and Parmesan cheese just before serving.