Rainbow Veggie Parmesan Noodles
- Servings: 4 to 6
- Prep: 20 minutes
- Cook Time: 30 minutes
Loaded with shaved veggie ribbons and cherry tomatoes, this creamy noodle dish is like a jazzed-up alfredo that’s both light and dreamy.
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Ingredients
| 12 oz | No Yolks® Extra Broad Noodles |
| 2 Tbsps | olive oil |
| 4 | cloves garlic, thinly sliced and divided |
| 3 Tbsps | butter |
| 1 | onion, thinly sliced |
| 1 Tbsps | finely chopped fresh thyme |
| 1 | large carrot, shaved into ribbons with vegetable peeler |
| 1 | zucchini, shaved into ribbons with vegetable peeler |
| 1/2 | small butternut squash, peeled, seeded and shaved into ribbons |
| 1/2 tsp | salt |
| 1/2 tsp | black pepper |
| 2 cups | cherry tomatoes |
| 1 cup | heavy or whipping (35%) cream |
| 1/2 cup | vegetable broth |
| 1 cup | grated Parmesan cheese, divided |
| 2 Tbsps | finely chopped fresh parsley |
Directions
- Cook noodles according to package directions; drain.
- Into large skillet set over medium heat, add oil. Add half the garlic slices and cook, stirring frequently, for 3 to 5 minutes or until golden and crispy; using slotted spoon, transfer garlic slices to small plate; reserve skillet.
- Add butter to reserved skillet set over medium-high heat; stir until melted. Add onion, remaining garlic slices and thyme; cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in carrot, zucchini, squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until starting to soften.
- Stir in tomatoes, cream and broth; bring to a boil. Cook, stirring frequently, for 3 to 5 minutes or until sauce has started to thicken. Reduce heat to low. Stir in 1/2 cup Parmesan.
- Stir in noodles. Cook, stirring frequently, for 1 to 2 minutes or until sauce clings to noodles well.
- Divide noodles mixture among bowls. Top with remaining Parmesan, parsley and reserved crispy fried garlic.
Tips
To shave carrot and zucchini into ribbons, lay vegetable flat on a counter or cutting board. Using vegetable peeler, peel along the length of the vegetable to create a ribbon. Repeat the process, rotating as necessary, until the vegetable is too thin to peel. To shave the butternut squash, cut the squash half in half lengthwise. Use the vegetable peeler to shave long slices along the cut side. Reserve any vegetable ends that cannot be shaved for stocks, soups or sauces.
