Everyone loves a good pasta dish every once in a while, especially the most fattening of them all - fettuccine Alfredo. With this recipe, you skip out on - not only the fat but also - the carbs. So, it's basically a WIN, WIN. I recommend adding more garlic in it for flavor, but if you're not a garlic fan, just begin with the amount listed below and add in, if needed. Enjoy!    
Zucchini fettuccine Alfredo Photo Credit: Kitchen Treaty
  Ingredients:
  • 1 15 oz can cannellini beans, drained and rinsed
  • 2 medium cloves garlic, peeled
  • 3/4 cup unsweetened almond milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds zucchini, spiralized
  • 2 tablespoons extra virgin olive oil (divided)
  • Fresh minced parsley and/or fresh basil cut into ribbons
  • Extra drizzle of olive oil
  Directions:
  • Sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to a blender. Puree, blending for about a minute until completely smooth. Taste and add additional garlic, salt and pepper if desired.
  • Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Sauté, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
  • Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
  • Top with herbs and a drizzle of olive oil if desired. Serve.