Skinny Veggie Fettuccine – How to make delicious Skinny Veggie Fettuccine recipe
Skinny Veggie Fettuccine is tender fettuccine tossed in an ultra creamy white veggie sauce. What makes this so skinny? Why is it guilt-free skinny fettuccine? Well, …..it’s tossed it a very light ultra creamy white sauce with a whole lot of-good-for you veggies, fat-free half and half cream and healthy, but delicious portion of Italian cheeses.
I really enjoy making different ethical background world dishes, but my only thing is that I like to give it a fusion twist. I like flavorful food …..so I don’t just stick to the salt and pepper idea….I bring in some of the desi tarka. I’ve done the same with my “Skinny Veggie Fettuccine“. As you may have noticed that I’m a great fan of different vegetables …This recipe has the great added touch of all kinds of capsicums and spinach …for the vibrant color and mushrooms, onions, grated zucchini and lots of garlic for the flavor.
Every year many people go through a phase of either wanting to lost weight…diet or living a healthier lifestyle. I’m totally guilty for that also…I started off the year thinking that I was not going to do this and not do that …but some how something’s fall thru the crack. I maintained my daily healthy smoothie decision…but healthier food got difficult since me and my whole family enjoy “good food”. That’s when I had decided that I would make all the things we all enjoy eating in a healthier and lower calorie version.
My “skinny veggie fettuccine” is exactly that ….it’s great in taste, heavy on the flavors, but low in calories. A complete meal to enjoy with either toasted garlic bread or a refreshing single serving of your favorite salad.
Tender Fettuccine tossed in a ultra creamy white sauce...with the goodness of veggies, heavy on flavor and low in calories ...but absolutely delicious !
8 ounces fettuccine noodles, cooked according to package's instructions
2 tablespoons - butter
2 teaspoons - minced garlic (I like a little stronger garlic flavor so I use 2 teaspoons)
½ cup - water
¾ cup - vegetable broth
3 tablespoons All-purpose flour (maida)
½ cup - three cheese blend (you can use any other cheese of your choice)
1/2 cup - zucchini peeled and grated
1/2 cup - green spring onion -finely chopped white/greens
½ cup- packed baby spinach leaves, finely chopped
½ green capsicum- thinly sliced
½ red capsicum-thinly sliced
½ yellow capsicum-thinly sliced
½ cup packed mushroom – thinly sliced
1 small size onion – thinly sliced
1 cup - fat free half & half
Salt to taste
½ teaspoon - pepper
1 tablespoon- pesto (I used ready made store bought)
½ teaspoon- red chili flakes
¼ teaspoon- red chili powder
Additional cheese for garnishing
In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant add in onions and sauté for 2 minutes till slightly pink.. Add ½ cup water and the grated zucchini and cheese. Cover and allow cooking for about 5 minutes, then whisking until cheese is completely melted.
In a small bowl whisk together veggie broth and flour. Add broth to cheese mixture and let it simmer until sauce thickened. Add half & half, spinach and all other vegetables, salt, pepper, pesto, chili flakes and red chili powder. Allow to simmer for about 5 minutes. Taste and add salt as needed to taste.
Toss noodles with the sauce and serve. Top with additional cheese
** I've adapted the reheating idea from Cream de la Crumb and it works perfect.**
When reheating the pasta and sauce, do it on the stove in a pan and add ⅓-1/2 cup half and half or other milk over medium heat. This will help to bring the sauce back to life!
Fettuccine can be substituted with any choice of your favorite pasta.