Eating My Way Through

A lighter Alfredo! April 29, 2010

Filed under: Dinner — Nikki Wegner @ 5:56 pm
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I love Fettuccine Alfredo. Hands down it has to be one of my favorite things! Like if I was stranded on an island,and I had to choose one thing to eat the rest of my life,  I would pick that my mom’s fettuccine. It is that good.

The only problem with fettuccine is that it isn’t exactly healthy for you. The heavy cream, the Parmesan, sort of a caloric disaster. Though a delicious one!

I came across a recipe recently on Real Simple that sounded like a healthier version of Alfredo, with my one of my favorite types of cheese, goat cheese. So of course I had to try it!

This is my new favorite pasta dish. It was so easy and delicious. It also reheats surprisingly well for a cream-based sauce if you have leftovers and want to take it for lunch the next day, though I doubt you will have any left!

One other thing…this recipe calls for zucchini as the veggie of choice. But I am sure others would taste great too. Maybe some broccoli, squash or eggplant.

Once again, make sure you prep all the ingredients in advance. It’s always key. So zest the lemon peel, chop the zucchini and garlic while the pasta is cooking.

Lemon zest, garlic, zucchini

Ingredients prepped

Saute the zucchini and once cooked, add in the garlic. Keep stirring, you don’t want the zucchini to burn!

When the pasta is done cooking, make sure to reserve a 1 cup of the water, you will use it for the sauce.

Add the goat cheese to the pasta with the reserved water and some salt. Then add the zucchini and lemon zest.

Pasta and Veggies

Mixing in the goat cheese and zucchini

Mix everything together and serve sprinkled with remaining cheese for garnish.

Pasta with Zucchini and Goat Cheese

Pasta with Zucchini and Goat Cheese

Pasta with Zucchini and Goat Cheese (adapted from Real Simple)

12 oz linguine, 3/4 of a box

1 tbsp olive oil

1 lb zucchini, sliced into half moons


2 cloves garlic, chopped

5 oz goat cheese, crumbled

1 tbsp lemon zest


Cook pasta according to package directions.

Before draining pasta, reserve 1 cup of cooking water.

Drain pasta, and return to pot.

While the pasta is cooking heat the oil in a skillet, add zucchini and 1/2 tsp salt, and saute until soft, about 5 minutes.

Stir in the garlic and saute for another 1-2 minutes.

Remove zucchini from heat.

Add all but 2 tbsp of the goat cheese to the pasta and add the reserved pasta water and 3/4 tsp salt.

Stir until creamy.

Add the zucchini and lemon zest and stir until all mixed.

Serve the pasta topped with the remaining cheese.

Yields 4 servings.


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