Wednesday, June 20, 2012

Healthy Fettuccine Alfredo

Remember how I'm like a dumb little kid and I need to be tricked into eating vegetables?

This is one such recipe.

You take zucchini and use them to take the place of some of the fettuccine noodles, and then smother them in the super flavorful (but not super fatty!) sauce. And it's amazing. I love this entire concept so much I've even used zucchini noodles in other kinds of pasta (but not oil pasta, because olive oil alone isn't enough of a mask for the icky green stuff for the 6 year old that is myself). It's so great because this recipe takes a dish that is so fatty and calorie-laden that many of us feel like we just can't eat it-but it gives us a delicious alternative that I, personally, think is just as good. What makes me so sad, though, is the fact that this is one of the first recipes I ever bookmarked. And it took me like 2 years to make it. I could've been eating this for 2 years and I wasn't! It's a travesty! An outrage! An abomination! YOU MUST LEARN FROM MY MISTAKES AND MAKE SOME OF THIS ASAP! I mean it! Also-you definitely might want to double (or triple) the amount, depending on how many people you're serving and if you want leftovers. Because when it says serves 2-it means serves 2. A little friendly advice. But anyway, what are you doing hanging around here reading the silliness that comes out of my fingers on this keyboard onto this blog? YOU SHOULD BE MAKING SOME OF THIS FETTUCCINE ALFREDO!



Healthy Fettuccine Alfredo

Healthy Fettuccine Alfredo
Serves 2
(can easily double this recipe if you want leftovers)

  • 3/4 cup broth-vegetable or reduced sodium chicken broth (I use Swanson's organic chicken broth-99% fat free and 1/3 less sodium)
  • 4 large garlic cloves, peeled
  • 4 oz. whole wheat fettuccine
  • 1 small zucchini, cut into thin, matchstick "noodles"
  • 2 tsp. cornstarch mixed with 1 tbsp. water
  • 2 tbsp. reduced fat sour cream
  • Pinch of nutmeg-optional
  • Pepper, to taste
  • 3/4 cup Parmesan/Romano cheese, grated
  • Bring a medium-large pot of water to boil.
  • In a medium-large saucepan, combine broth and garlic cloves. Bring to a boil on high heat.
  • Cover saucepan and reduce heat to a simmer, cook until garlic is soft-about 10 minutes.
  • When water comes to a boil, cook fettuccine-stirring often-for about 8 minutes.
  • Drop in zucchini "noodles" and cook until the fettuccine is tender-about 1 more minute.
  • Meanwhile, put broth and garlic in a food processor (or blender) and process until smooth. (Eating Well says this about blending hot liquids: " Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself." I didn't have any splatter issues with the food processor.)
  • Return puree'd garlic/broth mixture to pan and simmer over medium-high heat. Add cornstarch and whisk until slightly thickened-around 15 seconds.
  • Remove from heat and whisk in sour cream, pepper, and nutmeg (if using). Keep mixture on very low heat to keep warm until pasta is done.
  • When pasta/zucchini are done, drain and then put in a large bowl. Add sauce and mix in 1/2 cup Parmesan/Romano cheese. 
  • Serve with 1/4 cup Parmesan/Romano on top. (or however much or little you want. That's just how much is in the nutritional info. below.)
NUTRITION: Per serving: 379 calories; 11 g fat ( 6 g sat , 3 g mono ); 33 mg cholesterol; 52 g carbohydrates; 21 gprotein; 8 g fiber; 628 mg sodium; 326 mg potassium. Nutrition Bonus: Calcium (40% daily value), Vitamin C (25% dv), Vitamin A & Zinc (20% dv), Magnesium (18% dv). Carbohydrate Servings: 3

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