zucchini alfredo

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

A delicious and healthy way to make an alfredo dish.

★★★★★ 1 Review
serves 2
prep time 20 Min
cook time 25 Min

Ingredients For zucchini alfredo

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

How To Make zucchini alfredo

  • 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.
  • 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.
  • 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.
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