No-Guilt Fettuccine Bolognese


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

Kosher Salt

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)


  1. 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.
  2. Preheat oven to 350 degrees and brown chopped cauliflower on cookie sheet.
  3. 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.
  4. Add browned Cauliflower to the pureed tomato sauce, taste and season with salt and pepper.
  5. Warm Zucchini in the oven and serve with Bolognese on top.

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