Zucchini and Fettuccine AlfredoPosted: 29 August 2012
The other day two of my favorite things combined in a glorious moment of food zen. Zucchini and smoked gouda cheese. Wait, you haven’t had smoked gouda cheese, you say? Get thee to the store and a wedge as quick as you can. I find it at Whole Foods in the giant cheese section. This cheese is awesome. It’s like Parmesan but with a nuttier flavor and a dark orange color. It’s fairly stinky with lots of good sharpness on your tongue. I like to enjoy it on crackers. Or plain. Oh, and melted into a creamy alfredo sauce.
I realized as I went through my blog archives the other day that I have posted a lot of recipes revolving around zucchini. I can’t say that I’m sorry about the saturation of zucchini-related posts….it’s an awesome summer time veggie that everyone loves. I hope. It’s also incredibly versatile. You can make it into breads and muffins or you can grill and saute it. Just tonight I shredded it and used it in a ground meat mixture for stuffed peppers.
But enough about that. Let’s talk about alfredo. I think alfredo sauce is one of those things that people often fear because of its creamy nature. Cream sauce requires some nuance to get the thickness without scalding or burning. Let me tell you. It’s not that hard. As long as you use the right ingredients, you can do it without much difficulty. Heavy cream, real milk (not skim) and cheese are all required ingredients. It’s just not something you can make ‘light’ without sacrificing the taste or texture. So, compromise. Use whole wheat noodles and bulk up the dish with shredded zucchini. Yes, I might be a genius.
Also, this is possibly the fastest recipe ever. You might need 15 minutes to get this one ready. If you boil the noodles while preparing the sauce, it should all be ready at the same time. Again, genius. You’re welcome.
4 ounces whole wheat (or brown rice) fettuccine noodles
2 cups shredded zucchini
Several sprigs of fresh basil
for the sauce
1/2 cup heavy cream
1/2 cup water
1 cup milk
3 ounces smoked gouda
1-2 teaspoons flour
black pepper, garlic and salt to taste.
In a large sauce pan, bring the noodles to a boil. Cook until tender. Remove the noodles from the water, reserving the hot water. Drain the noodles.
Place the shredded zucchini in a small metal colander or a steaming basket over the reserved noodle water. Steam the zucchini until just tender. Toss with the noodles, lightly season with salt and pepper. Toss several sprigs of fresh basil in with the noodles and zucchini.
In a small sauce pan, combine all sauce ingredients over medium heat. Stir every thirty seconds with a spatula to keep the sauce from sticking. Once the sauce begins boiling, whisk gently to incorporate all the ingredients. Let the sauce simmer to thicken for 5-7 minutes. The sauce will also thicken upon standing. If you’re having a hard time getting the sauce to thicken, sprinkle a small amount of flour into the pan and whisk to combine.
Pour the sauce over the zucchini and noodle mixture. Garnish with fresh ground black pepper and light sprinkle of shredded smoked gouda and some extra basil. Serve immediately.