Zucchini Carrot Ribbon Fettucini
Elevate your pasta night with this vibrant and healthy Zucchini Carrot Ribbon Fettucini recipe! Featuring delicate ribbons of fresh zucchini and carrots, this dish swaps traditional pasta for a nutrient-packed base that’s light, colorful, and naturally gluten-free. Tossed with sautéed garlic, juicy cherry tomatoes, and fragrant basil, it delivers a medley of fresh flavors in every bite. Finished with a generous sprinkling of Parmesan cheese, this quick 20-minute recipe is perfect for a wholesome weeknight dinner or an elegant side dish. Simple, delicious, and packed with veggies—your search for a better-for-you pasta alternative ends here!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 large Carrots
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 12 pieces Cherry tomatoes
- 6 leaves Fresh basil leaves
- 1 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash and dry the zucchini and carrots. Using a vegetable peeler, create long ribbons by peeling down the length of each vegetable until you reach the core. Set the ribbons aside.
Peel and mince the garlic cloves. Halve the cherry tomatoes and set them aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the zucchini and carrot ribbons to the skillet. Toss gently with tongs and cook for 2-3 minutes, just until the ribbons are slightly softened but still retain some crunch.
Add the halved cherry tomatoes and cook for an additional 1 minute to warm them through.
Season the vegetable ribbons with salt and black pepper to taste. Remove the skillet from heat.
Tear the fresh basil leaves and sprinkle them over the vegetable ribbons. Toss gently to combine.
Plate the zucchini carrot ribbon fettucini and top with freshly grated Parmesan cheese.
Serve immediately as a light main course or a side dish.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 8709 mg | 379% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 53.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
