Fettuccine Afredo - Healthy Style

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Have you made this?

By Gina Roberts
@ginaroberts

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:

3 Comments

Serves:

Prep:

30 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

3/4 c: low sodium chicken broth
4 large: cloves garlic, minced
4 oz: whole-wheat fettuccine
1 small: zucchini, cut into matchsticks
2 tsp: corn starch, mixed with 1 tablespoon water
2 Tbsp: low fat sour cream
1 pinch: freshly grated nutmeg
1/8 tsp: freshly ground black pepper
3/4 c: freshly grated parmesan cheese, divided
1 Tbsp: chopped fresh parsley

How to Make Fettuccine Afredo - Healthy Style

Step-by-Step

1Bring 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.
2After 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.
3Meanwhile, 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).
4Drain 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.