Fettuccine Alfredo Recipe

Don't be afraid of Alfredo

For a lighter take on the Italian classic, we paired whole-wheat noodles with thin slices of zucchini, and tossed it all in a delicious sauce made with garlic, broth, and sour cream. Finish with fresh-shaved Parmesan and dig in! It’ll satisfy those creamy pasta cravings and deliver 308 mg of calcium, too.

308 mg Ca Calcium

Ingredients | Serves 2

¾ cup vegetable broth or reduced-sodium chicken broth

4 large cloves garlic, peeled

4 ounces whole-wheat fettuccine

1 small zucchini, cut into matchsticks

2 teaspoons cornstarch, mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

Pinch of freshly grated nutmeg

teaspoon freshly ground pepper, or to taste

¾ cup freshly grated Parmesan cheese, divided

1 tablespoon chopped fresh parsley

2 teaspoons cornstarch, mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

Pinch of freshly grated nutmeg

teaspoon freshly ground pepper, or to taste

¾ cup freshly grated Parmesan cheese, divided

1 tablespoon chopped fresh parsley

Preparation

Total Time 35 m

STEP 1

Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer, and cook until the garlic cloves are soft, about 15 minutes.

STEP 2

After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.

STEP 3

Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg, and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)

STEP 2

After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.

STEP 3

Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg, and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)

STEP 4

Drain the pasta and place in a large bowl. Add the sauce and ½ cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1⁄4 cup Parmesan separately.

STEP 4

Drain the pasta and place in a large bowl. Add the sauce and ½ cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1⁄4 cup Parmesan separately.

Download

Nutrition Per Serving

Calories	381
Total Fat	12 g
Saturated Fat	6 g
Cholesterol	32 mg
Carbohydrates	55 g

Calories	381
Total Fat	12 g
Saturated Fat	6 g
Cholesterol	32 mg
Carbohydrates	55 g
Fiber	6 g
Total Sugars	5 g
Added Sugars	0 g
Protein	18 g
Sodium	771 mg
Potassium	522 mg
Iron	3 mg
Folate	58 mcg
Vitamin A	905 IU
Vitamin C	16 mg