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Cheesy Zucchini Fettuccine Alfredo

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Submitted by happyzhangbo

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YIELD

2 servings

PREP

12 min

COOK

16 min

READY

28 min

Ingredients

¾ 177
CUP ML STOCK
vegetable or chicken broth, low salt
6 6
CLOVES CLOVES GARLIC
or to taste, peeled
4 115.6
OUNCES ML/G PASTA, FETTUCCINE
whole wheat
1 1
SMALL SMALL ZUCCHINI
cut into matchsticks
2 1E+1
TEASPOONS ML CORNSTARCH
mixed with 1 tablespoon water
2 3E+1
TABLESPOONS ML SOUR CREAM
1 1
PINCH PINCH NUTMEG
prefer freshly grated *
1 1
X X BLACK PEPPER
to taste *
¾ 177
CUP ML PARMESAN CHEESE
divided
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
freshly chopped

Directions

Bring a large saucepan of water to a boil.

Add broth and garlic cloves 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, 15 to 18 minutes.

After the garlic has been simmered for 9 to 11 minutes, cook fettuccine in the boiling water, stirring often, for about 8 minutes.

Stir in zucchini and cook until the fettuccine is just tender, about 1 minute more.

Meanwhile, put the cooked garlic with broth to a blender or food processor.

Blend or process until the mixture is smooth, 1 to 2 minutes.

Bring the mixture back to the pot and bring to a simmer over medium-high heat.

Whisk in cornstarch mixture until slightly thickened, about 15 seconds to 20 seconds.

Remove from the heat and stir in sour cream, nutmeg and pepper.

Return the pot to very low heat to keep the sauce warm. (Do not let boil .)

Drain the pasta and transfer in a large bowl.

Spoon the sauce over and sprinkle ½ cup Parmesan, toss to evenly coat.

Sprinkle parsley on top and serve warm with the remaining ¼ cup Parmesan separately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 469 29% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 886mg 37%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 13%
Sugars g
Protein 53g
Vitamin A 12% Vitamin C 38%
Calcium 51% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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