Zucchini Fettuccine with Cauliflower Alfredo and Peas

This zucchini fettuccine with cauliflower alfredo and peas is a scrumptious and nutritious pasta dish. The zucchini is spiralized into ribbons to resemble fettuccine noodles, while the creamy cauliflower alfredo sauce adds a velvety texture. With the addition of peas for a pop of sweetness, this dish is a refreshing twist on traditional pasta. It's perfect for a light and healthy dinner option that the whole family will love.

Ingredients

• 2 medium zucchini
• 1 small head of cauliflower
• 2 cloves of garlic, minced
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 cup frozen peas, thawed
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Use a spiralizer or vegetable peeler to turn the zucchini into fettuccine-like ribbons. Set aside.
2. Cut the cauliflower into small florets and discard the tough stem. Rinse the florets.
3. In a large pot, bring water to a boil. Add the cauliflower florets and cook until tender, about 8-10 minutes. Drain and set aside.
4. In a medium-sized saucepan, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add the cooked cauliflower florets, vegetable broth, and Parmesan cheese to the saucepan. Use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy.
6. Return the sauce to the heat and stir in the heavy cream. Cook for 2-3 minutes until warmed through.
7. In a separate saucepan, heat olive oil over medium heat. Add the zucchini ribbons and sauté for 3-4 minutes until tender. Season with salt and pepper.
8. Add the thawed peas to the zucchini and cook for an additional 2 minutes to warm them through.
9. Pour the cauliflower alfredo sauce over the zucchini and peas. Stir gently to combine and heat through.
10. Serve the zucchini fettuccine with cauliflower alfredo and peas immediately, garnished with fresh parsley.
11. Enjoy!

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