Zucchini alfredo

Zucchini Alfredo

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sherry monfils


A delicious and healthy way to make an alfredo dish.


★★★★★ 1 vote

20 Min
25 Min


  • 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


  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.

Printable Recipe Card

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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