Description
The sauce for this creamy, luscious fettuccine recipe has one ingredient but it also has plenty of bright, fresh veggies to keep you from feeling too guilty to enjoy it.
Ingredients
- 8 ounces, weight Fettuccine
- 1 whole Medium To Large Zucchini
- 1 whole Red Bell Pepper
- 1 whole Carrot
- 2 packages (5 Oz. Size) Boursin Cheese, Or Alouette
Preparation
Cook fettuccine according to package directions.
While it cooks, use a mandoline or v-slicer to shave the vegetables into paper this ribbons. Put them in a colander in the sink.
Drain the cooked pasta into the colander over the vegetables. Return pasta and vegetables to the pot but don’t turn the burner back on.
Stir in cheese until melted and pasta is evenly coated and creamy. You might need to add a little water or milk to loosen the sauce.
