5.0 from 3 votes
Pasta Thyme Cream with Zucchini Noodles
A mixture of spaghetti and zucchini noodles is tossed with veggies and thyme cream sauce to make this decadent tasting but lightened up main dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 482 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces Spaghetti or your favorite pasta
- 1 pound zucchini
- 3 medium carrots
- 2 ½ tablespoons olive oil divided
- 1 cup chopped red onions
- 4 cloves garlic minced
- ¾ cup frozen peas
- 1 ¼ cups half and half use heavy cream if you want a richer sauce
- 2 tablespoons fresh thyme or 1 tablespoon dried thyme
- 3 stalks of green onions sliced
- ½ cup water
- 1 tablespoon all-purpose flour
- salt and pepper to taste
Instructions
- Fill a large pot with water and add a few pinches of salt. Place the pot over high heat and bring the water to a boil. Add the spaghetti and cook according to package directions. Drain the spaghetti into a colander and rinse with cold water. Set aside.
- While the spaghetti is cooking, prepare the vegetables. Trim off the ends of the zucchini and make zucchini noodles using a spiralizer or cut into ribbons with a peeler. Set the zucchini noodles aside. Peel the carrots and slice into ⅛-inch thick coins.
- Heat ½ tablespoon of olive oil in a large sauté pan over medium-high heat. Add the zucchini noodles to the pan and cook for 1 to 2 minutes, until the zucchini noodles start to soften. Stir in a pinch of salt and plate the zucchini noodles. Add another ½ tablespoon of olive oil into the pan. Add the carrot coins and cook them for about 3 to 4 minutes. Plate the carrots and quickly wipe down the pan with a wet paper towel or a tea towel.
- Add the remaining 1 ½ tablespoons of olive oil into the pan and reduce the heat to medium. Add the onions and cook them for about 2 to 3 minutes, until they start to soften. Add the minced garlic and frozen peas and stir for another minute. Add the half and half, thyme, green onions and a pinch of salt.
- In a small bowl, mix the flour and water together. When the half and half starts to simmer, add the flour and water mixture. Continue cooking the sauce until it thickens and bubbles in the middle of the pan, about 2 to 3 more minutes. Turn off the heat and adjust the seasonings to your taste by adding more salt, thyme or some black pepper. Add the cooked spaghetti, zucchini noodles, and carrots into the pot and mix everything together. Serve immediately.
Cup of Yum
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
66g
(22%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
28mg
(9%)
Sodium
83mg
(3%)
Potassium
847mg
(24%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
8512IU
(170%)
Vitamin C
41mg
(46%)
Calcium
192mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 28mg | 9% |
| Sodium | 83mg | 3% |
| Potassium | 847mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 8512IU | 170% |
| Vitamin C | 41mg | 46% |
| Calcium | 192mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.