Cheesy Zucchini Fettuccine Alfredo
Submitted by happyzhangbo
Lightened fettuccine alfredo built on blended simmered garlic and broth, thickened with sour cream and parmesan instead of heavy cream. Zucchini matchsticks cook in the pasta water for a vegetable-loaded quick dinner.
YIELD
2 servingsPREP
12 minCOOK
16 minREADY
28 minTraditional alfredo leans on cream, butter, and more cream. This version takes a different road, six cloves of garlic simmered in broth until they’re soft enough to puree, then blended smooth into a silky base that drinks up parmesan without the heaviness.
The sauce gets a cornstarch slurry for body and sour cream off-heat for tang. Whisked together it looks and coats like cream alfredo, minus the nap that usually follows a bowl of the real stuff.
Zucchini cut into matchsticks goes into the pasta pot in the last minute of cooking so it softens just enough. Whole wheat fettuccine stands up to the garlicky sauce better than plain white, and a pinch of freshly grated nutmeg ties the whole thing together.
Chef Tips
- Peel garlic cloves whole and simmer gently, boiling turns them bitter
- Blend the garlic broth until completely smooth, any chunks will look muddy in the finished sauce
- Keep the pan off boiling heat after sour cream goes in, dairy curdles above a simmer
- Cut zucchini matchsticks thin and uniform, thick strips won’t soften in the minute they get in the pot
Variations
- Stir in baby spinach or kale with the pasta for extra greens
- Swap sour cream for Greek yogurt to push protein higher
- Add sauteed mushrooms on top for an earthy finish
Ingredients
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.
Comments
