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