You may have noticed that this Vegetable Fettuccine looks insanely good….

Vegetable Fettuccine From The Organic Kitchen

…and you may have noticed the colorful seasonal vegetables, al dente pasta, and fresh herbs (all finished on the cooktop by the way)

Vegetable Fettuccine From The Organic Kitchen

…what you may not have noticed is that there are zucchini noodles (zoodles) mixed in with the fettuccine. I make them with a spiralizer (affiliate link). Using a spiralizer is a great way to add vegetables to a meal in guise of noodles. Ingenious I tell you! Lots of veggies and your kids will be none the wiser!

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The Recipe: Vegetable Fettuccine with Zoodles and  Avocado

You will need: a spiralizer, a quality sea salt, a good knife, a stock pot and a large pan to ‘finish’ the pasta. (affiliate links). And you may want to invest in a spriralizer cookbook!

Print
Vegetable Fettuccine with Zoodles and Avocado
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
A light pasta with seasonal vegetables and herbs.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy pasta recipe
Author: Linda Spiker
Ingredients
  • 8 oz Fettuccine gluten free use your favorite, grain free, I recommend Cappello's
  • 1 1/2 cups heirloom cherry tomatoes cut in half
  • 2 medium zucchini made into 'zoodles'
  • 2 cloves garlic minced
  • 1 ear corn kernels cut off cob
  • ten basil leaves chiffonade
  • sea salt
  • olive oil 2-3 T
  • 1-2 avocados diced
  • Toasted Pine Nuts optional, they are pricey but if they fit the budget I highly recommend them
Instructions
  1. Prepare all ingredients first.
  2. Bring large stock pot of water to boil. When water is boiling add pasta, cook one minute short of package instructions. We want our pasta al dente.
  3. While pasta boils, add 2 T butter to pan on high heat. When pan and butter are hot add corn kernels. Use a spatula to stir corn, for about four minutes. Add garlic and turn heat to medium / high. Continue stirring for one minute. Add zucchini noodles and basil and tomatoes. Stir. Cook 3-4 minutes, just enough now that the tomatoes are warm and veggies are seared. (Soggy veggies are no bueno)
  4. When pasta is al dente, strain in a colander (do not rinse) and add to pan. Drizzle generously with olive oil, sprinkle with sea salt and toss with vegetables.
  5. Serve topped with avocado and Pine Nuts (optional)

 

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The dishes in this post are from my favorite store! Shop Anthropologie

 

  Vegetable Fettuccine with Zoodles from The Organic Kitchen

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