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The sauce for this creamy, luscious fettuccine recipe has ONE INGREDIENT but it also has plenty of bright, fresh veggies to keep you from feeling too guilty to enjoy it.

Creamy Fettuccine with Vegetable Ribbons

Chef Shelley
Boursin is a soft creamy cheese somewhat similar to, but entirely different from, cream cheese. If you can't find it try Alouette. If you don't have a mandoline or v-slicer, slice the vegetable as thin as you can and add them to the pot while the pasta cooks the last three minutes of cooking time.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4


  • 8 ounces fettuccine
  • 2 containers Boursin
  • 1 medium to large zucchini
  • 1 red bell pepper
  • 1 carrot
  • Optional: after pasta is finished top with fresh ground pepper fresh herbs, freshly grated parmesan


  • Cook fettuccine according to package directions.
  • While it cooks, use a mandoline or v-slicer to shave the vegetable into paper thin ribbons. Put them in a colander in the sink.
  • Drain the cooked pasta into the colander over the vegetables.
  • Return pasta and vegetables to the pot but don't turn the burner back on.
  • Stir in cheese until melted and pasta is evenly coated and creamy. You might need to add a little water or milk to loosen the sauce.