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Recipe #348: Zucchini "Fettuccine" Alfredo

Posted Mar 21 2013 11:35am

This dish was on today's lunch menu, chez  penguin . :) Of course, most people probably think "fattening" when the word, "Alfredo" comes to mind, but this recipe is, of course, a healthy version, which will be appearing in -- yes, you guessed it --  The Athlete's Cookbook , but of course. :) (In case you haven't been following the narrative of this blog, this is the fitness and nutritional lifestyle book that I'm currently writing with  Brett Stewart .)

Below you will find some cool tricks showing you how to make Alfredo sauce taste flavorful and creamy but without all of the heaviness and loads of saturated fat. (And, unlike some other "lite" Alfredo sauce recipes, this one will still taste like the real thing. Lol.) And because this recipe combines Alfredo sauce with zucchini "noodles" instead of traditional, semolina pasta, you'll actually be able to rise from the table without feeling like you're going to shift the earth's gravitational force and send it flying directly into the sun. Hahaha. Even better, there'll be no bloated feeling or starch-induced coma fest afterwards. :) I haven't seen this exact technique used anywhere else thus far, so as far as I can tell, it's a " Chef Penguin original." Anyhow, this is just one example of the special secrets I'll be sharing with you in my books. (Yeah, sell it baby! Hehehe.)

So, I hope you'll enjoy this recipe, content in the knowledge that you'll be feeding your family healthy, satisfying, and delicious food. :)


Zucchini "Fettuccine" Alfredo

Ingredients:
4 long, medium-sized zucchini, peeled and julienned lengthwise into long, thin "noodles" (about 1/4" thick)
1 Tbsp. extra virgin olive oil
2 Tbsp. garlic, peeled and finely minced
1/2 c. shallots, peeled and finely minced
2 c. low-fat buttermilk
1 Tbsp. cornstarch (or arrowroot)
1 1/3 c. Parmesan cheese, shredded
1/4 tsp. ground nutmeg
1/4 tsp. salt, or to taste
1/4 tsp. ground black pepper, or to taste
1 Tbsp. fresh thyme leaves, densely packed
2 tsp. fresh marjoram leaves, finely minced and densely packed
1/2 c. unsweetened plain organic soy milk
1 Tbsp. Italian flat-leaf parsley, roughly chopped

Directions: Bring a pot of water to a rolling boil (on high heat), then add zucchini and cook for 10-15 minutes, or until tender but still firm. Drain, place into a large serving bowl, and set aside. While the zucchini is cooking, make the sauce: In a separate pot, heat olive oil on high heat until glistening, then reduce heat to low, add garlic and shallots, and saute for 5 minutes or until tender. Next, add buttermilk, followed by cornstarch, stirring to fully combine. Next, add Parmesan cheese, ground nutmeg, salt, and black pepper and cook for 10 minutes, stirring constantly. Add fresh thyme, marjoram leaves, and soy milk, and cook for an additional 5 minutes, continuing to stir. Remove from heat and set aside. Allow to cool for 5 minutes, pour sauce over zucchini, and gently toss to combine. (Cooked zucchini is very delicate, so take special care not to demolish it while your mixing in the sauce.) Garnish with parsley and serve.

Yield: 2 servings.
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