Fettuccini Alfredo with Zucchini Ribbons

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Wow! It was hard to believe that the sauce base contained only 2 tablespoons of fat--and heart-healthy olive oil, at that. Freshly grated parmesan flavored it right up. The number of calories cut by eliminating cream from this Alfredo must be phenomenal.... Zucchini infused with garlic.... Lots of rich, creamy sauce but no grease. Thanks Ellie!

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My family loves this recipe. We like our pasta and I'm always trying to find a way to add in a lot of veggies. My daughters didn't think they like zucchini until they tried this recipe. You feel like you're eating a huge plate of sinful fettuccini alfredo when it's actually rather heathly.

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I thought this was great and fun to make. I agree w/ a previous review that it could use more zucchini though...red pepper flakes are also a great touch if you like spice, along w/ some other herbs that I had in the cupboard. Definitely will make it again!

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I made just the sauce from this recipe and combined it with spinach fettuccine and broccoli. It made a tasty guilt-free alfredo sauce.

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Love it! It tastes so yummy, just like the real version! Plus, I had everything I needed, no need to go ut and get some fancy cheese an a quart of whipping cream!

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Embarrassed to say, as an Italian girl.....I have never had true Fettuccini Alfredo. That being said, I am unable to compare this to the high fat version, but we did find this to be very tasty. The flavors were subtle, & it was creamy. Next time, I would use 3 zucchinni instead of 2 since I think it could have used more, and I would not matchstick them, instead just leaving them thinly sliced lengthwise. It does make a lot if you're using it as a side like we did with baked chicken breasts, but is a good leftover.

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This was really, really good! It was just like real alfredo but w/out the gut-ache! It took a little time to do up the zucchini but it was a really nice touch. I would definitely do it again!

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My husband and I thought this was great!! Great taste and gives you the feeling of an alfredo without all the guilt!

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I made this as instructed, very VERY little flavor. Tasted like thickened milk with zucchini. SO, I added TONS more cheese (Parm is EXTRA HIGH in calcium, no guilt necessary lots of black pepper, and maybe a tsp more salt. I probably added 3/4 cup more of shredded cheese.
It was pretty good then, but I'd make it a roasted garlic bechemel (white sauce next time to amp up value and nutrition without adding fat.

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This tastes amazing, and it's so easy to make. I made half this recipe and still made plenty!