Get Healthy : EatingWell : Fettuccine Alfredo : Food Network

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Fettuccine Alfredo
Recipe courtesy EatingWell.com

Ingredients
3/4 cup vegetable broth or reduced-sodium chicken
broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces whole-wheat fettuccine
1 small zucchini, cut into matchsticks
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
Pinch of freshly grated nutmeg
1/8 teaspoon freshly ground pepper, or to taste
3/4 cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley

Directions
Bring a large saucepan of water to a boil. Combine
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, about 15
minutes.

After the garlic has simmered about 10 minutes, cook fettuccine in the boiling
water, stirring often, for 8 minutes. Drop in zucchini and cook until the
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. (Use caution when blending hot liquids; see Tip, page
244.) 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
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.

Tips for Two--Broth Storage: Leftover canned broth keeps up to 5 days in the
refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages
keep for up to 1 week in the refrigerator. Uses: Add to soups, sauces, stews; use
for cooking rice and grains; add a little when reheating leftovers to prevent them
from drying out.