Cacklackin' Veggie Pasta with White Wine and Honey Goat Cheese

Cacklackin' Veggie Pasta with White Wine and Honey Goat Cheese

Pasta is most definitely a treat for anyone who is trying to cut calories from their diet. This recipe cuts the pasta serving in half without losing any of the fork-twirling goodness that comes along with a delicious bowl of pasta. This recipe will teach you how to make delicious low calorie veggie noodles that are just as good as the real thing!  Veggie noodles are also great for anyone with a gluten allergy.

This recipe pairs very well with a grilled chicken breast, and the wine that you will have left over from the recipe!


Cackalacky Cuisine Pasta – 318 Calories
Restaurant Pasta – 560 Calories at the same serving size

Cacklackin' Veggie Pasta with White Wine and Honey Goat Cheese - Recipe Serves 6

• 6 oz linguine

• 1 Zucchini

• 2 Carrots

• 2 Cups of cherry tomatoes

• 3 oz Honey Goat Cheese

• 1/8 cup diced white onion

• ¾ cup dry white wine

• 2 tablespoons butter or margarine

• ½ lemon

• 1 Garlic clove diced

• 2 teaspoons fresh chopped Italian parsley 

• 2 teaspoons fresh chopped basil

• 1/4 teaspoon red pepper flakes

• Salt and pepper to taste
  

1. Cook the linguine according to the directions on the box, drain and set aside.
2. Juliennes slice the zucchini and carrot according the directions below. 

• Slice off the ends of the vegetable. Make one thin slice vertically, so the vegetable is stable on your cutting surface.
  
  
  
  
  
  
  
• Slice the vegetable into long very thin strips. The thinner the better – the goal here is to be noodley. If you are having difficulty with the carrot you can use a veggie peeler to create long thin strips. The consistency will be slightly different. 
  
  
  
  
  
  
  
  
  
  
• Keep the strips together and rotate the entire vegetable to the side. Repeat the thin slicing to create your veggie ‘noodles’ and voila!
  
  
  
  
  
  
  
  
  
  

1. Slice each tomato in half or quarters depending on size – you want these to be bite sized.
   
2. In a large wok, heat the butter or margarine over medium heat, once hot add the onions and garlic and sauté until tender (about 5 minutes)
3. Add the white wine, lemon, salt, pepper and red pepper to the wok, and simmer for 5 minutes. 
   
4. Add the tomatoes and carrots to the wok and let simmer for another 10 minutes stirring frequently until carrots are tender.
   
5. Next, stir in the zucchini, parsley, and basil. Cook for about 10 minutes – You want these veggies to cook slightly, but not lose their crunch.
   
6. Next, mix in the cooked linguine, and crumble the goat cheese over the top of all the ingredients and stir to combine.
   
7. Serve immediately, and enjoy!