Another recipe I can thank my sister Kim for, Zucchini Fettuccine with Rosemary Butternut Creme Sauce from In Sonnet’s Kitchen. First I was stumped by the 3 lbs of spiralized zucchini fettuccine, so I emailed my sister how you spiralize zucchini. She answered with a spiralizer of course. As a fan of new recipes and a host of cooking classes, I decided that I should invest in one (under $30 on Amazon), and below are the results.
First I spiralized 3 lbs of zucchini.
It was so simple, this is about 4 medium-sized zucchinis.
Next I diced my squash since my oven is currently broken! The original recipe calls for you to bake it in a 350 degree oven until soft. So, I diced mine and added it to 1/2 diced onion and 2 minced garlic cloves, already softened in a medium sauce pan over medium heat, along with salt, pepper and about 1 tsp dried rosemary.
I added about 1 cup of veggie broth, covered and simmered for 15 minutes, or until the squash was soft. Then added 1 cup coconut milk, and heated through.
After pureeing the squash, I tossed it over the zucchini and voila! So good. I love when I don’t have to feel guilty going back for seconds.
For those of you wondering what your kids will make of this, I quickly blanched some fettuccine and topped it with our favorite marinara sauce for my daughter. Success!
I’d love to hear from you. Let me know if this is something you think you will try or not.