Zucchini alfredo
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
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.
About Zucchini alfredo
Course/Dish: Pasta, Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
