Rainbow Veggie Parmesan Noodles
Loaded with shaved veggie ribbons and cherry tomatoes, this creamy noodle dish is like a jazzed-up alfredo that’s both light and dreamy.
Ingredients
- 12 oz No Yolks® 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
