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Fettuccine Alfredo with Zucchini Ribbons

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

2 medium zucchini (about 8 ounces each)

12 ounces Fettuccine pasta, preferably whole wheat

1 tablespoon all-purpose flour

1 cup cold 1% low-fat milk

1/2 cup evaporated skim milk (not condensed milk)

1/2 teaspoon salt, plus more to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped fresh parsley leaves

Directions

  1. Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
  2. Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
  3. Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
  4. Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
  5. Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
  6. To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
  7. Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
  8. Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

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