Summer is here and for those of us with a garden, squash and zucchini are plentiful! What to do but find more yummy recipes to cook them up in! This is a tasty simple dish that features flavors of the garden. Fettuccine is traditionally served as buttered noodles with grated Parmesan cheese and black pepper. This recipe adds a couple of extra flavors to make a sauce that your diners will rave about.
If you are a zucchini lover, I bet you would love these Crispy Zucchini Fries with Marinara Sauce too!
Ingredients
- 2 ounces red onion finely diced
- 2 romano tomatoes, finely diced
- 3 Tbl butter
- 1 Tbl olive oil
- 2 medium zucchini, cut into fettuccine sized noodles
- 2 yellow squash, cut into fettuccine sized noodles
- 1 cup white sharp cheddar, shredded
- 1/2 cup finely grated parmesan cheese
- 2 tsp corn starch and the following 4 spices mixed evenly into the parmesan
- 1/8 tsp nutmeg
- 1/4 tsp coarsely ground black pepper
- 1/4 tsp thyme powder
- 1 tsp garlic powder
- 1/4 cup heavy whipping cream
Directions
Gather and prepare your ingredients first. Making the squash into fettuccine noodles may be a little time consuming but they are worth it for their texture.
Noodles made with a Zoodle Slicer produce good results with this recipe.
This recipe cooks quickly and will benefit from everything being ready beforehand.
In a large frying pan, melt the butter in the olive oil and saute the onion and tomatoes for about 2 minutes after the butter begins to sizzle.
Add the squash noodles to the onions and tomatoes while stirring to coat all of them well.
Stir fry for about 3 more minutes and add the cheddar cheese and let it begin to melt while stirring everything together, then add the parmesan and spices followed by the heavy cream.
Stir the mixture constantly while the cheeses melt and the sauce thickens. You want to soften the squash noodles but not turn them to mush, so just like with pasta, stop at the al dente’ stage. The sauce at this point should have all the cheese melted and should evenly coat the back of a spoon. The Roma tomatoes add a beautiful rosy color to the sauce.
Serve with grilled chicken breasts, or we like them diced and served atop the noodles & sauce mixture.
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- 2 ounces red onion finely diced
- 2 romano tomatoes, finely diced
- 3 Tbl butter
- 1 Tbl olive oil
- 2 medium zucchini, cut into fettuccine sized noodles
- 2 yellow squash, cut into fettuccine sized noodles
- 1 cup white sharp cheddar, shredded
- ½ cup finely grated parmesan cheese
- 2 tsp corn starch and the following 4 spices mixed evenly into the parmesan
- ⅛ tsp nutmeg
- ¼ tsp coarsely ground black pepper
- ¼ tsp thyme powder
- 1 tsp garlic powder
- ¼ cup heavy whipping cream
- Gather and prepare your ingredients first. Making the squash into fettuccine noodles may be a little time consuming but they are worth it for their texture. Noodles made with a zoodle device produce acceptable results with this recipe. This recipe cooks quickly and will benefit from everything being ready beforehand.
- In a large frypan, melt the butter in the olive oil and saute the onion and tomatoes for about 2 minutes after the butter begins to sizzle.
- Add the squash noodles to the onions and tomatoes while stirring to coat all of them well.
- Stir fry for about 3 more minutes and add the cheddar cheese and let it begin to melt while stirring everything together, then add the parmesan and spices followed by the heavy cream.
- Stir the mixture constantly while the cheeses melt and the sauce thickens. You want to soften the squash noodles but not turn them to mush, so just like with pasta, stop at the al dente' stage. The sauce at this point should have all the cheese melted and should evenly coat the back of a spoon. The Roma tomatoes add a beautiful rosy color to the sauce.
- Serve with grilled chicken breasts, or we like them diced and served atop the noodles & sauce mixture.
