Zucchini Fettuccini with Goat Cheese and Sundried Tomatoes

As I’ve mentioned on here before, the one thing I miss the most since going Primal is carbs.  Sugar and I have never been that close, I mean I’ve never been one of those ‘coke a day’ people and I’m completely satisfied with having sweets only once in a blue moon.  But carbs, honey let me tell you, I would have some sort of potato, rice or pasta with almost every single meal…and I miss it, BIG TIME!

Since making the transition I’ve come a long way.  I’ve convinced myself that cauliflower tastes no different then potatoes when mashed up with garlic and half and half, and that when it’s chopped up extra fine and steamed it can easily trick someone into believing its rice.  Recently I discovered that even very thin strips of zucchini can take the place of lasagna noodles.  But nothing could come close to satisfying my craving for creamy linguini or pasta carbonara…that is until now!

Who would have thought that certain vegetables could be so versatile?  Up until recently the only time I’d ever eaten zucchini was steamed with salt and pepper or roasted on a grill.  Who would have thought that it would become my go to staple for replacing my beloved pasta? 

In this recipe, zucchini is transformed into long fettuccini-like noodles then combined with sundried tomatoes, goat cheese and fresh basil to give you a rich and creamy pasta-like dish chock full of vitamins and nutrients with practically no guilt factor.  Trust me, you MUST make this soon.

Zucchini Fettuccini with Goat Cheese and Sundried Tomatoes
Serves 4

3 large zucchini, julienned into ¼” wide strips
1 tablespoon extra virgin olive oil
1 clove garlic, minced
½ medium onion, chopped
1 cup sundried tomatoes, chopped
1 cup finely chopped pre-cooked sweet Italian chicken sausage (optional)
2 tablespoons Fox Point Seasoning blend (available online from Penzey’s and SO tasty!)
½ cup half and half
4 oz goat cheese, crumbled
1 cup basil, finely chopped

Using my new favorite kitchen tool fit your mandoline with a ¼ julienne blade.  Lop off the tops of each zucchini and pass over the blade until you have long ¼” wide ribbons.  This can also be done with a hand held julienne vegetable peeler.  In a large skillet over medium heat, add the olive oil and chopped onion and sauté until translucent.  Toss in the minced garlic and cook until fragrant.  Add the sundried tomatoes and sausage, if using, and heat through.  Salt and pepper to taste.

Toss in the zucchini noodles and add the Fox Point Seasoning blend.  If you don’t have that on hand (go and buy it immediately) just season with salt and pepper and continue cooking 3-5 minutes.

Reduce the heat to low and add in the half and half and crumbled goat cheese.  Stir until the cheese has melted through then toss in the chopped basil.  Serve in a big old bowl and watch your family be amazed at the fact that there is no pasta in this dish



  1. every day im constantly thinking of ideas for vegetarian dishes and this one looks delicious! sun dried tomatoes, zucchini and goat cheese sounds like the perfect combination

  2. Thank you so much! Hope you enjoy it as much as we do :)

  3. ...looks like a great recipe. I will be taking the dairy out on the first round (whole 30) but think there is a wonderful side dish here too!

    Thank you ~

  4. Very good! I love goat cheese so this was on the top of my list of recipes of your to try. Made it the other night & it was a big hit. Hubs started a Paleo diet not long ago so I have been on the hunt for great recipes that will feed everyone while still being something he can eat & was very happy to find this one.

  5. We made this last night and it was absolutely FABULOUS! My husband and I loved the flavors of the goat cheese, sun-dried tomatoes and basil together. The Zucchini was fantastic as the 'pasta'. We didn't feel like we were missing the pasta at all. So delicious! My husband even said "We need to make this again!". :) - Thank you for sharing the recipe. - www.pinterest.com/Pintologist Pinned this recipe to my Tried and True Board.

  6. I made this last night-delish! I used a vegetable spiraler and the zuchcini made a respectable substitute for pasta. This recipe will be in my rotation all summer long