Zucchini Fettuccine with Tomato Cream Sauce, Peas and Roasted Artichokes

Zucchini Fettuccine with Tomato Cream Sauce, Peas and Roasted Artichokes

Zucchini Fettuccine with Tomato Cream Sauce, Peas and Roasted Artichokes

Yesterday night, I got home from a weekend trip to Winston-Salem, NC for an alumni event at my alma mater, Wake Forest University.

It was a great weekend full of nostalgia, good eats, exploring, and showing my husband this part of my life he never knew about. We even drove to Chapel Hill, NC, one of my favorite college towns, to grab lunch and walk around.

When we got back to our apartment around 10:30pm last night, I crashed!

Perhaps the older I get, the worse I get at travelling! I never got tired from traveling like I do now – the past year, I’ve definitely noticed it. We woke up this morning at 8:10am! We both slept in (we usually get out of bed by 7:15/7:30am, unless I’m working out, and then I’m up at 6:15am).

Zucchini Fettuccine with Tomato Cream Sauce, Peas and Roasted Artichokes

It felt good to sleep in and recharge. It’s important to give our bodies what they want and not push ourselves too much – that’s how you get sick and burn out.

So now I’m back in my office, ready for a super jam-packed, productive week before I leave for another trip: down to Florida, to spend my birthday weekend with my parents, sister, her fiancé, my three girlfriends, and of course, Lu. We leave Thursday night!

Today’s recipe is an easy zucchini ribbon dish to satisfy those creamy pasta cravings, without the cream – we just stir in a little goat cheese to give the tomato sauce that infusion of velvety smooth, sweet flavor. I used Victoria Fine Foods‘ Tomato Basil sauce, because of its clean ingredients and the richness in this flavor. And if you don’t eat cheese, just omit the goat cheese and make this a simple tomato pasta sauce.

Zucchini Fettuccine with Tomato Cream Sauce, Peas and Roasted Artichokes

I added peas and artichokes to welcome spring, although it doesn’t feel like spring as I look out the window and it’s foggy and rainy. My secret to easy artichokes is to use canned ones!

This is a trick I’ve used for years. Instead of buying whole artichokes, grab a can of quartered artichoke hearts, drain the can, pat them dry, and lay them out on a baking sheet. Drizzle with olive oil and season simply with salt and pepper. Roast them until they’re browned and voila – roasted artichoke hearts without the hassle of using whole artichokes!

And finally, the peas infuse a bit of plant-based protein and give the sauce an earthy taste that balances out that creamy goat cheese tomato sauce.

Happy Monday, everyone! Hope it’s a productive one!

Note: This post was sponsored by Victoria Fine Foods. However, all opinions are my own, always.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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

Zucchini Fettuccine with Tomato Cream Sauce, Peas & Roasted Artichokes

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Valerie says:
Do you use any oil or spray in the large skillet before you add the noodles?
Ali Maffucci says:
You can use either, I have a non-stick pan that doesn't require either, but you can use !
Allison says:
All I can say about this recipe is YASSSSS!!! And I'm with you on the canned artichoke hearts. Though I do love using whole and fresh vegetables 99% of the time, canned artichokes save my butt quite often. Ha! :-D
Karen says:
Looks lovely, but why don't you just toss the zucchini in the sauce that would heat them through
Ali Maffucci says:
Karen, because it causes the sauce to become very watery and soup-like! Once you add zucchini noodles to a hot sauce, it immediately leaks moisture! You may find this YouTube video helpful: https://www.youtube.com/watch?v=mILFcumUbuk&t=38s
Mary Beth says:
I can't imagine why this recipe is 12 WW points, unless the sauce includes a fairly high count of sugars. Looks delish, though, and I may try to lighten it up a little. Have a great birthday weekend! You have lots to celebrate!!
Ali Maffucci says:
We calculate points on nutritional info, not on ingredients, so the points will be higher!
Sarah says:
I absolutely cannot wait to try this!! I never thought about stirring goat cheese into a sauce (I've done all other kinds of cheese though!)
Paul says:
You're a Demon Deacon, huh? That's a great school! I'm glad that you were able to visit Chapel Hill - the Southern Part of Heaven. :-)
Rosemarie Tipaldo says:
Sounds and looks fabulous, until I read the sodium count! 1522mg per serving!!! Phew!!!!
Deirdre says:
Great recipe to try (like always)..... I don't like goat cheese, is there a suitable replacement? without changing this recipe drastically?
Judy Peppercorn says:
Hi there. I attempted to make this tonight and it was definitely delicious. However, maybe you can post a video to show how to spiralize zucchini with blade "A". I have tried and tried and what happens is the zucchini breaks off into discs instead of a long strand of zucchini. This has also happened with a carrot also with blade "A". I have absolutely no idea what I may be doing wrong no matter how much I try. Thanks so much.
Maria says:
Great tasting! All my favorite veggies and the sauce was wonderful too.
Jenny says:
This was excellent!! The roastiness of the artichokes was wonderful and I very much enjoyed the sweetness of the peas. Lesson I learned is to use a bigger pan to cook the zucchini so it doesn't crowd the pan and steam. I dumped out the water twice and it was quite fine. I added a few chicken strips to the top and made it into a chicken parmesan. Thanks, Ali!!

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