A creamy, fragrant pasta dish with a twist of citrus and fresh herbs. This version incorporates roasted vegetables and optional protein for a wholesome, flavorful meal.
Ingredients:
- 8 oz. fettuccine pasta
- 1 small zucchini, thinly sliced
- 1/2 cup diced bell peppers (red or yellow)
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1/3 cup grated Pecorino Romano cheese
- 2 teaspoons fresh oregano, chopped (or 1/2 tsp dried oregano)
- 1 small shallot, minced
- 1 tablespoon avocado oil or olive oil
- Zest of 1 lime
- Optional add-ins: sautéed mushrooms, cooked chicken strips, or grilled shrimp
Instructions:
- Cook fettuccine according to package instructions until al dente. Drain and return to the pot.
- In a skillet, heat avocado oil over medium heat. Add shallots and sauté until fragrant, about 2 minutes.
- Toss in zucchini and bell peppers and cook for 3–4 minutes until slightly tender.
- Pour in almond milk and stir in Pecorino Romano cheese. Cook gently over medium heat, stirring constantly, until the sauce thickens.
- Add lime zest and fresh oregano, then fold in the cooked fettuccine until evenly coated.
- Mix in optional protein or extra vegetables as desired. Serve warm, garnished with a sprinkle of cheese or fresh herbs.
Servings: 2–3
