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Tricolor fettuccine with vodka-style sauce

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The sauce for this veggie-packed pasta hits all the high notes of traditional vodka sauce, just without the booze. It’s tangy-tomatoey, creamy, a little spicy, and wonderfully garlicky, coating the pasta and veggie spirals thoroughly.

Ingredients

Cooking spray

4 spray(s)

Uncooked fettuccine

4 oz

Fresh butternut spirals

3 cup(s)

Red pepper flakes

½ tsp

Garlic

3 clove(s), minced

Tomato paste

¼ cup(s)

Italian seasoning

1 tsp

Kosher salt

½ tsp

Light cream cheese

2 oz

Fresh zucchini spirals

3 cup(s)

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Bring a large pot of water to a boil. Add the fettuccine and cook according to package directions, adding the butternut spirals during the last 1 minute of cooking. Scoop out and reserve 1 ½ cups pasta water. Drain pasta mixture.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium. Add the red pepper and garlic; cook until the garlic is lightly browned and fragrant, 1 to 2 minutes, stirring frequently. Add the tomato paste to the skillet; cook, stirring constantly, until the paste is slightly darkened, 1 to 2 minutes. Stir in 1 cup reserved pasta water, Italian seasoning, salt, and cream cheese; cook until the cheese melts, about 1 minute. Stir in the zucchini; cook until the zucchini is heated through, 1 to 2 minutes. Stir in the pasta mixture and Parmesan; add more pasta water as needed to thin the sauce.
  3. Serving size: about 1 ⅔ cups

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