Zucchini Fettuccine with Tomato Cream Sauce, Peas, and Roasted Artichokes
Try this Zucchini Fettuccine with Tomato Cream Sauce, Peas, and Roasted Artichokes recipe
Try this Zucchini Fettuccine with Tomato Cream Sauce, Peas, and Roasted Artichokes recipe
- Carbohydrate 80.31007788674 g
- Cholesterol 22.396123249 mg
- Fat 11.29469769304 g
- Fiber 28.0620001983643 g
- Protein 29.33662708498 g
- Saturated Fat 6.366138072609 g
- Serving Size 1 1 recipe (1307g)
- Sodium 567.760616881667 mg
- Sugar 52.2480776883757 g
- Trans Fat 1.492885969004 g
- Calories 459 calories
Step-by-step
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the artichokes and drizzle with olive oil and season with salt and pepper. Roast for 25 minutes or until the artichokes start to brown.
- Meanwhile, spiralize the zucchinis with Blade A and trim with kitchen shears. Set aside.
- Place a medium pot over medium-high heat and add in the marinara sauce. Bring sauce to a boil. Once boiling, add in the goat cheese and stir well until sauce is thickened and goat cheese is smooth throughout the sauce. Add in the peas and reduce heat to low and keep warm.
- Place a large nonstick skillet over medium-high heat. Once the pan is hot, spritz with cooking spray, add in the zucchini noodles. Cook the noodles for 5-7 minutes or until al dente. Drain into a colander, pat dry and divide onto plates.
- Top the noodles with the creamy sauce and artichokes.
Managing Moisture and Texture in Vegetable Noodles
Undercooking zucchini strands yields raw-tasting strips, while overheating turns them to mush. Cook spiralized zucchini for five to seven minutes in a hot skillet until al dente, then drain them thoroughly in a colander and pat them completely dry to prevent a watery sauce. Swap goat cheese for cream cheese at a one-to-one ratio if a milder tang is preferred, though goat cheese provides distinct acidity that cuts through rich marinara. Pat canned artichoke hearts dry with paper towels prior to roasting at 425 degrees Fahrenheit for 25 minutes so they achieve browned edges instead of steaming on the parchment paper. Fold frozen peas directly into the simmering tomato sauce during the final minutes of warming to preserve their bright green color and crisp bite.
Pairing Considerations
Crisp white wines like Sauvignon Blanc provide necessary acidity to balance the concentrated sweetness of jarred tomato sauce and goat cheese. Crusty artisanal bread toasted with garlic offers textural contrast against the soft zucchini noodles and tender artichokes.
