Instead of going 100% zucchini we find kids are more likely to go for half and half, but you do need to cook the fettuccine first to make this one.
Using Greek yogurt adds creaminess without the fat and adds protein. Zucchini is low in calories and high in vitamins, in particular, vitamin C and other antioxidants that may help reduce inflammation in the body.
We made this serve 6 so you don’t have leftover dry pasta, but leftovers are perfect for lunch the next day.
- Cook Time
- Prep Time
- 1 pound whole wheat fettuccine or spaghetti
- 3 large zucchini (about 1 ½ pounds), spiralized to match size of pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups low fat plain Greek yogurt
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper
- 1 cup shredded Parmesan cheese
- Garnish: chopped parsley
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Place zucchini in a colander. When pasta is al dente, pour over zucchini in colander to drain, while reserving ½ cup of pasta water.
- Return pot to medium-low heat. Add butter and garlic, stir 1 minutes.
- Stir in the wine and increase heat to medium high, simmer 3 minutes.
- Remove pot from heat, whisk in yogurt, salt, pepper, parmesan, and pasta water. Put back over low heat and add pasta zucchini mixture. Stir well until sauce is hot and coats pasta
- Serving Size: 2 cups
- Calories: 483
- Carbohydrate Content: 56 g
- Cholesterol Content: 32 mg
- Fat Content: 13.1 g
- Fiber Content: 9.8 g
- Protein Content: 27.2 g
- Sugar Content: 6.1 g