Zucchini & Yellow Squash Fettuccine
With our co-op of fresh fruits and vegetables we got yellow squash and zucchini this week. I know I didn't use traditional fettuccine noodles, but with wheat free noodles sometimes you take what you can get. I really like the Heartland brand. They don't get squishy or fall apart, and taste just like flour noodles.
1 MEDIUM SIZE YELLOW SQUASH
1 MEDIUM SIZE ZUCCHINI
1 BAG OF HEARTLAND GLUTEN FREE/WHEAT FREE PENNE NOODLES
1 8OZ PACKAGE CREAM CHEESE
3/4 CUP PARMESAN CHEESE
1/2 CUP BUTTER
1 1/2 CUPS MILK
THINLY SLICE SQUASH AND ZUCCHINI. SAUTE IN LARGE PAN (I USE A WOK) WITH A SMALL AMOUNT OF EXTRA VIRGIN OLIVE OIL AND GARLIC SEASONING. SAUTE UNTIL SLIGHTLY LIMP. COOK NOODLES SEPARATE, DRAIN WATER AND ADD TO VEGETABLES. MIX IN ALFREDO SAUCE. SALT AND PEPPER TO TASTE.
MELT BUTTER IN SAUCEPAN, COMBINE CREAM CHEESE. ADD CHEESE AND MELT INTO EXISTING INGREDIENTS. TOSS IN GARLIC SEASONING. START WITH A 1/2 CUP MILK AND CONTINUE ADDING UNTIL DESIRED CONSISTENCY IS ACHIEVED.
*Learn more about Heartland Gluten Free Wheat Free pasta, and where you can pick up your own!