Fettuccine Afredo - Healthy Style
3/4 clow sodium chicken broth
4 largecloves garlic, minced
4 ozwhole-wheat fettuccine
1 smallzucchini, cut into matchsticks
2 tspcorn starch, mixed with 1 tablespoon water
2 Tbsplow fat sour cream
1 pinchfreshly grated nutmeg
1/8 tspfreshly ground black pepper
3/4 cfreshly grated parmesan cheese, divided
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.