Zucchini Fettuccine Alfredo
Ingredients
The sauce
-
2
tablespoons
unsalted butter
-
1
clove
garlic, minced
-
2
tablespoons
all-purpose flour
-
2
cups
low-fat milk (2%)
-
to taste
Kosher salt
-
to taste
ground black pepper
-
2
tablespoons
cream cheese
-
¾
cup
freshly grated parmesan cheese
The pasta and vegetables
-
12
ounces
uncooked fettuccine pasta
-
3
cups
zucchini and summer squash, thinly sliced and grilled, roasted or sautéed
-
2
cups
cherry tomatoes, halved
-
¼
cup
toasted pine nuts
-
¼
cup
thinly sliced basil leaves
-
to taste
additional grated parmesan for serving (optional)
Instructions
- 1. Boil a large pot of salted water and cook the fettuccine according to package directions.
- 2. In a separate pot, melt the butter over medium heat and sauté the garlic for 1 minute.
- 3. Add flour and cook for another minute, stirring constantly.
- 4. Whisk in the milk, salt, and pepper, and cook until thickened, about 3-5 minutes.
- 5. Gradually add cream cheese and parmesan, whisking until melted.
- 6. Drain the pasta and return it to the pot, then add the alfredo sauce and toss to coat.
- 7. Stir in the zucchini, tomatoes, pine nuts, and basil.
- 8. Serve immediately, topped with additional parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
560
Total fat
19g
Total carbohydrates
72g
Total protein
24g
Sodium
397mg
Cholesterol
100mg
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