Zucchini alfredo

Zucchini Alfredo Recipe

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sherry monfils


A delicious and healthy way to make an alfredo dish.


★★★★★ 1 vote

20 Min
25 Min


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3/4 c
reduced sodium chicken broth
4 tsp
minced garlic
4 oz
whole wheat fettuccine pasta
1 small
zucchini, cut into matchsticks
2 tsp
cornstarch, mixed w/ 1 tbsp water
2 Tbsp
low-fat sour cream
1 pinch
1/8 tsp
3/4 c
grated parmesan cheese
1 Tbsp
fresh chopped parsley

How to Make Zucchini alfredo


  • 1Cook pasta as directed, adding zucchini the last 5 mins, drain. In small saucepan, combine broth and garlic. Bring to boil over high heat.
  • 2Cover, reduce to a simmer, simmer 15 mins. Transfer broth mix to blender, blend until smooth. Return mix to saucepan. Simmer over med-high heat. Add cornstarch mix. Whisk until thickened. Remove from heat. Whisk in sour cream, nutmeg and pepper. return to pot over low heat.
  • 3Put pasta mix in lg bowl. Add garlic sauce and 1/2 cup parmesan cheese, toss to coat. Sprinkle w/ parsley and remaining parmesan cheese.

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About Zucchini alfredo

Course/Dish: Pasta, Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #zucchini, #Alfredo

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