Pasta slims down

Garlic Cream Fettuccine, a rich pasta tossed with shrimp, is a top seller at 276-unit California Pizza Kitchen, says Brian Sullivan, senior vice president of culinary development for the Playa Vista, Calif.-based chain. When Sullivan launched CPK’s Lite Adventures menu late in 2013, he piggybacked on the pasta’s popularity but reduced the calories from 1160 per serving. “We strive to provide choices for guests looking for something lighter,” he says. “Since I’m a big fan of shrimp scampi pasta, I especially wanted to lighten up this dish.” He eliminated the cream, halved the butter and substituted zucchini for 80 percent of the pasta. White wine, garlic, lemon and parsley round out the sauce. The new recipe—Shrimp Scampi Zucchini Fettuccine ($14)—weighs in at 470 calories. “Our aim was to create a satisfying alternative to an indulgent dish,” says Sullivan. 

Shrimp Scampi Zucchini Fettuccine

To lighten up the recipe, Sullivan slices fresh zucchini into thin ribbons that mimic fettuccine; they stand in for all but 20 percent of the pasta. Layering aromatics and herbs in a wine sauce pumps up flavor without the additional fat and calories from cream.

Smart Swaps

Instead of ...Try this ...
Cream sauce
White-wine reduction
PastaZucchini ribbons
Sauteing zucchini in butterSteaming zucchini in wine reduction



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