zucchini alfredo

Name: Zucchini alfredo
Prep time: 20 min
Cook time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 3/4 cup(s) reduced sodium chicken broth; 4 teaspoon(s) minced garlic; 4 ounce(s) whole wheat fettuccine pasta; 1 small zucchini, cut into matchsticks; 2 teaspoon(s) cornstarch, mixed w/ 1 tbsp water; 2 tablespoon(s) low-fat sour cream; 1 pinch(es) nutmeg; 1/8 teaspoon(s) pepper; 3/4 cup(s) grated parmesan cheese; 1 tablespoon(s) fresh chopped parsley

(1 RATING)

41 Pinches

sherry monfils

worcester, MA

Updated on Mar 5, 2012

A delicious and healthy way to make an alfredo dish.

Rate

No Image

prep time 20 Min

cook time 25 Min

method ---

yield 2 serving(s)

Ingredients

3/4 cup reduced sodium chicken broth
4 teaspoons minced garlic
4 ounces whole wheat fettuccine pasta
1 small zucchini, cut into matchsticks
2 teaspoons cornstarch, mixed w/ 1 tbsp water
2 tablespoons low-fat sour cream
1 pinch nutmeg
1/8 teaspoon pepper
3/4 cup grated parmesan cheese
1 tablespoon fresh chopped parsley

How To Make zucchini alfredo

Step 1

Cook pasta as directed, adding zucchini the last 5 mins, drain. In small saucepan, combine broth and garlic. Bring to boil over high heat.

Step 2

Cover, 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.
Step 3

Put pasta mix in lg bowl. Add garlic sauce and 1/2 cup parmesan cheese, toss to coat. Sprinkle w/ parsley and remaining parmesan cheese.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes