| Cook Time | 30 minutes |
| Servings |
servings
|
- 16 oz. fettuccine (use wheat/gluten-free, if needed)
- 1/4 cup extra virgin olive oil
- 2 zucchini
- 1 yellow squash or use extra zucchini
- 3 carrots or use 2 cups pre-shredded carrots
- 4 cloves garlic minced, about 2 tsp.
- 6 - 8 oz. cooked turkey, chicken, or vegetarian sausage (use wheat/gluten-free, if needed) diced (optional)
- 1/2 tsp. salt
- 1 cup grated Parmesan cheese for serving (optional)
Ingredients
|
- Cook the noodles according to the package directions, drain them, and toss them with 1 Tbsp. oil to prevent sticking.
- Meanwhile, using a food processor (this one is worth pulling it out for) or a box grater, shred the zucchini, yellow squash, and carrots to yield 7 – 9 cups of vegetables.
- Heat a large heavy skillet over medium heat, add the remaining 3 Tbsp. of oil, and when it is hot, add the garlic. Stir the garlic for about 30 seconds until it is fragrant but don’t let it brown, then add the shredded vegetables including any of their liquid, the sausage (optional), and the salt.
- Cook the vegetables (and sausage) for about 10 minutes or until the pasta is done, stirring occasionally.
- Top the noodles with the vegetables (and sausage) and serve it with plenty of cheese and lots of freshly ground black pepper at the table or refrigerate it for up to 3 days.
- Combine the shredded vegetables, sausage (optional), garlic, salt, and 3 Tbsp. oil in the slow cooker and cook on low for 7 – 8 hours or on high for 3 – 4 hours. Serve over cooked pasta, topped with the cheese as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, shred the zucchini, yellow squash, and carrots, peel the garlic, dice the sausage if using and refrigerate, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Serve it with crushed red pepper flakes, use feta cheese instead of Parmesan, and/or add 2 Tbsp. capers or chopped olives to the pasta.
Tip: Because the skin of zucchini and yellow squash are particularly rich in antioxidants including beta-carotene and lutein, it definitely makes sense to eat these skins rather than peeling them. If you’d like to avoid any potential chemicals or pesticides, purchase organic vegetables whenever you can, and of course make sure to wash all fruits and vegetables before consuming them.
Video: What Jessica make it on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 12g, 18%; Saturated Fat: 3g, 16%; Cholesterol: 11mg, 3.5%; Sodium: 364mg, 15%; Total Carbohydrate: 51g, 17%; Dietary Fiber: 5g, 17.5%; Sugar: 6g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
[…] Whether it was Rigatoni with Tomato and Artichoke Sauce, Spaghetti with Creamy Avocado Pesto, or Fettuccine with Shredded Carrots and Zucchini, they were usually happy to eat just about anything healthy when I tossed it with noodles. Because […]