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Zucchini Fettuccine with Tomato Cream Sauce, Peas and Roasted Artichokes

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 13.75 can quartered artichoke hearts, drained, patted dry
  • olive oil to drizzle
  • salt and pepper
  • 4 medium zucchinis
  • 1 24oz jar marinara sauce or tomato basil sauce (I used Tomato Basil)
  • 1 oz goat cheese
  • 1 cup frozen peas


  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the artichokes and drizzle with olive oil and season with salt and pepper. Roast for 25 minutes or until the artichokes start to brown.
  • Meanwhile, spiralize the zucchinis with Blade A and trim with kitchen shears. Set aside.
  • Place a medium pot over medium-high heat and add in the marinara sauce. Bring sauce to a boil. Once boiling, add in the goat cheese and stir well until sauce is thickened and goat cheese is smooth throughout the sauce. Add in the peas and reduce heat to low and keep warm.
  • Place a large nonstick skillet over medium-high heat. Once the pan is hot, spritz with cooking spray, add in the zucchini noodles. Cook the noodles for 5-7 minutes or until al dente. Drain into a colander, pat dry and divide onto plates.
  • Top the noodles with the creamy sauce and artichokes.


Per serving (1 out of 4) - Calories: 336, Fat: 14g, Saturated Fat: 4g, Carbs: 36g, Fiber: 17g, Sugars: 14g, Protein: 13g, Sodium: 1522mg