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Fettuccini Alfredo with Zucchini Ribbons Recipe

Fettuccini Alfredo with Zucchini Ribbons

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on February 06, 2013

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    I really liked the flavor of the sauce and the addition of the zucchini, but agree with a previous review that the sauce didn't hold together well.

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  • on October 02, 2012

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    I thought this was very tasty. Kids loved it! Try slicing zucchini with your potato peeler, much faster for me.

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  • on May 16, 2012

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    The alfredo sauce did not hold together well and the flavor just wasn't there. The cheese curdled and did not ever blend well with the other ingredients. Hard to cut calories on this dish and still have it taste as good as the real thing. I will keep trying with other receipes, but not this one.

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  • on April 17, 2012

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    I would give this 10 stars if I could. I had doubts when looking at this-figured it wouldn't turn out well or be really plain. Complete opposite! It was very creamy and tasted like the full fat alfredo sauce instead of this healthier version! I added extra garlic, an extra zucchini and a little extra pasta water to stretch it a little further. Turned out amazing! Will DEFINITELY make again!!!

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  • on April 14, 2012

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    Very tasty!! my husband and our friends loved it! Tweaked a few things like adding 3 zucchini and an extra garlic clove next time we may add chicken or mushrooms!!

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  • on April 09, 2012

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    Very tasty! I only cook for 2 so I added only 1 zucchini, thinking it would be too much, but next time I will add 2 zucchinis in order to get the lower-carb-effect. I added shrimp & cooked them with the sauce. The sauce wasn't the same as the full-fat version, but it was delicious all the same. Left overs were delicious! :

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  • on February 13, 2012

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    This was very easy to make, I realized once I was already making it I had used my evaporate milk on something else, so I just used cream, it really came out wonderful! Don't forget to reserve some of the cooking liquid! I had to use just a little water at the end because I forgot and tossed it all when I drained my pasta. I really really thought is was wonderful! Will def be making it again! Oh, and the husband added feta cheese to his, said it gave it a nice surprise, but thats just the husband, I didn't try it... :

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  • on November 28, 2011

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    This was a very good base recipe, made better with a few tweaks. I used 3 zucchini and 1/2 of a red bell pepper all cut into thin strips and sauteed together with the garlic. After putting those aside on a plate, I sauteed some sliced crimini mushrooms, and then set them aside with the zucchini, before making the cream sauce in the same pan. To the cream sauce recipe, I added a large pinch of red pepper flakes, black pepper and a bit of grated nutmeg. I also whisked in a couple tbsp of low fat cream cheese. Lastly, I only used about 7 oz of wheat-blend linguini so that it was a higher veggie-to-pasta ratio. My husband loved it!

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  • on October 19, 2011

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    Great recipe. Can't believe it's only 500 calories. Made more for my kids lunch box. Added roasted peppers as NamiBoots suggested. Didn't add asparagus only the roasted peppers and the veggies mentioned in the recipe. Great dish. Thanks Ellie!

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  • on October 06, 2011

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    Fantastic!!! The family loved it. I added roasted red peppers and asparagus (I love veggies and a little chicken sauteed in garlic and olive oil. I threw in a little basil and some red pepper flakes at the end. Delicious! The key is to use really, really good parmesan cheese. Tastes like it's full of fat but it's guilt free! WOW!

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