Fettuccine Afredo - Healthy Style
By
Gina Roberts
@ginaroberts
1
I "pinched" this recipe from www.eatingwell.com. I was not sure if it would satisfy my cravings for Fettuccine Alfredo, but it truly did! I loved it and my very picky boyfriend liked it too. This recipe only makes two servings, so you would need to multiply for more. Also, there are a mere 10 Weight Watchers Points Plus points in one serving. I served roasted chicken breasts with this.
Ingredients
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3/4 clow sodium chicken broth
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4 largecloves garlic, minced
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4 ozwhole-wheat fettuccine
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1 smallzucchini, cut into matchsticks
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2 tspcorn starch, mixed with 1 tablespoon water
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2 Tbsplow fat sour cream
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1 pinchfreshly grated nutmeg
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1/8 tspfreshly ground black pepper
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3/4 cfreshly grated parmesan cheese, divided
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1 Tbspchopped fresh parsley
How to Make Fettuccine Afredo - Healthy Style
- Bring a large saucepan of water to a boil. Combine broth and garlic in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 10 minutes.
- After the garlic has simmered about 5 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until fettuccine is just tender, about 1 minute more.
- Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to a very low heat to keep the sauce warm (Do not boil).
- Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.
About Fettuccine Afredo - Healthy Style
Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy
Hashtags: #Comfort-foods, #healthy
