Zucchini alfredo

Name: Zucchini alfredo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 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 nutmeg; 1/8 tsp pepper; 3/4 c grated parmesan cheese; 1 Tbsp fresh chopped parsley

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By sherry monfils
@smonfils

A delicious and healthy way to make an alfredo dish.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

25 Min

Ingredients

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

nutmeg
1/8 tsp

pepper
3/4 c

grated parmesan cheese
1 Tbsp

fresh chopped parsley
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How to Make Zucchini alfredo

Step-by-Step

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