When starting the New Year, you’re going to need some new recipes! Here’s one that keeps all the flavors you love from your favorite pasta dishes with a lighter touch that will still fill you up!
Zucchini Fettuccine with Cauliflower Bolognese Sauce
4 large Zucchini or Yellow Squash
2 Onions (minced)
2 Red Bell Peppers (chopped)
2 Fennel Bulbs (chopped)
5 cloves of Garlic (minced)
2 pounds of fresh Tomatoes
2 heads Cauliflower (sliced thin then chopped)
2 cups of Vegetable Stock
2 Bay Leaves
½ teaspoon Dried Thyme
Salt and Pepper (to taste)
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice (1/4 inch) lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry. Keep at Room temperature.
- Preheat oven to 350 degrees and brown chopped cauliflower on cookie sheet.
- Combine tomatoes, garlic, onions, fennel, red bell peppers, bay leaves, thyme, oregano, and basil in a baking dish and bake in the 350 oven until tomatoes are brown approximately 2 hours. Then puree with remaining vegetable stock.
- Add browned Cauliflower to the pureed tomato sauce, taste and season with salt and pepper.
- Warm Zucchini in the oven and serve with Bolognese on top.