Best 2 Zucchini Fettuccine With Creamy White Bean Alfredo Sauce Recipes

Indulge in a culinary adventure with our delectable Zucchini Fettuccine with Creamy White Bean Alfredo Sauce. This innovative dish combines the vibrant flavors of zucchini and the velvety richness of white beans to create a symphony of taste. Dive into a medley of textures as the spiralized zucchini ribbons dance harmoniously with the creamy Alfredo sauce, made luscious with the addition of white beans. Experience a symphony of flavors in every bite, where the delicate sweetness of zucchini complements the nutty undertones of white beans, all enveloped in a silky Alfredo embrace. With vegan and gluten-free variations available, this recipe caters to diverse dietary preferences, ensuring everyone can relish this culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI ALFREDO

Zucchini Alfredo image

Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter, divided
1 pound (3 medium-sized) zucchini, spiralized*
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups 2% milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.

PASTA WITH CREAMY WHITE BEANS

Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

Tips:

Use a spiralizer to create zucchini fettuccine. If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to create thin strips of zucchini.
Soak the cashews in hot water for at least 1 hour before making the sauce. This will help them to soften and blend more easily.
Use a high-powered blender to make the sauce. This will help to create a smooth and creamy sauce.
Add nutritional yeast to the sauce for a cheesy flavor. Nutritional yeast is a deactivated yeast that has a nutty, cheesy flavor. It is a good source of protein and B vitamins.
Serve the zucchini fettuccine with your favorite toppings. Some popular options include grilled chicken, roasted vegetables, or a sprinkle of Parmesan cheese.

Conclusion:

Zucchini fettuccine with creamy white bean alfredo sauce is a delicious and healthy meal that is perfect for a weeknight dinner. The zucchini fettuccine is a light and refreshing alternative to traditional pasta, and the creamy white bean alfredo sauce is rich and flavorful. This dish is also a good source of protein, fiber, and vitamins. So, next time you're looking for a healthy and delicious meal, give this recipe a try!