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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