I unashamedly love Better Homes and Gardens Magazine!! 😀 Hubby has blessed me with a monthly subscription for the last several years, and I love it!
I saw this recipe in the magazine, but wanted to change it up a bit. I don’t usually have fettucine, pepperoncini peppers, or fresh oregano on hand, so to my own garden I went! Thankfully, zucchini and cherry tomatoes are aplenty in our yard this year. I added a creamy sauce and a bit of lean protein.
Here’s a fresh new take on summer pasta I hope you’ll love.
4 servings of gluten free spaghetti pasta (I love liveGfree brand!)
1 1/2 Tbsp. Parmesan cheese
1/2 c. milk
2 Tbsp. sour cream
1 Tbsp. butter or margarine
2 tsp. salt
1 tsp. black pepper
2 tsp. dried basil
1 whole zucchini
1 c. halved cherry tomatoes
6 slices of any deli style turkey you like, roughly chopped
To prepare the zucchini ribbons, chop the ends off the zucchini. Using a potato peeler, slice the zucchini vertically into long, thin ribbons. Use the entire length of the zucchini, and slice until you have enough ribbons to pack into a 1 cup measuring container. Thrifty tip: chop and reserve the extra zucchini for later use. I boiled mine up and pureed them to use for zucchini bread later!
Cook the pasta in boiling water in a large skillet pan. When pasta is almost al dente, or almost soft, add the zucchini. Cover and turn heat to low. Simmer for five more minutes.
While the pasta is simmering, stir together your sauce. Combine milk, butter, cheese, sour cream, basil, salt and pepper together in a small saucepan. Whisk to combine, then immediately add to the pasta and zucchini. Turn the heat off, but keep the skillet on the hot stove. Stir the sauce into the pasta mixture until the butter is melted and the pasta looks well coated in sauce. Finally, add the cup of cherry tomatoes and turkey pieces, and stir to combine.
It almost reminds me of a pasta primavera, but more summer and less spring.
Serve hot, and enjoy those summer flavors!