Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork

EatingWell Test Kitchen

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.) 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

Tips for Two: 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. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing 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.

Nutrition Facts

378 calories; protein 18.6g 37% DV; carbohydrates 55.6g 18% DV; exchange other carbs 3.5; dietary fiber 8g 32% DV; sugars 5.3g; fat 10.8g 17% DV; saturated fat 5.7g 29% DV; cholesterol 32.1mg 11% DV; vitamin a iu 717.4IU 14% DV; vitamin c 15.1mg 25% DV; folate 51.3mcg 13% DV; calcium 314mg 31% DV; iron 2.7mg 15% DV; magnesium 104.4mg 37% DV; potassium 397.9mg 11% DV; sodium 772.4mg 31% DV; thiamin 0.3mg 32% DV.

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/29/2011
EatingWell does it again! I made the sauce but ate it with broccoli and a grilled chicken breast instead of the zucchini. It was delicious. I will definitely make again. Pros: Very close to the "real" thing (i.e. same flavor less fat). Cons: Not great the next day (though still okay). Read More
Rating: 4 stars
10/30/2011
This was really yummy! I didn't have sour cream so I substituted by using fat free plain yogurt and it worked well! Made twice the amount since I have a family of 4. Being the only vegetarian in the home my entire family LOVED it! Will make this again for sure! Read More
Rating: 5 stars
10/29/2011
Mimics alfredo sauce This is an excellent light sauce. I have an easier way to make it--forget the blender. Start out by pressing the garlic in a garlic press add to the broth and cook for about five minutes. Then stir in the cornstarch mixture and thicken. Finally take off the heat and whisk in the cheese and finally the light sour cream. If this stands too long it will "thin out." If that happens to you--as it did to me--add another 2 tablespoons of cornstarch thinned in water and GENTLY simmer until the sauce thickens. I did not make the rest of the recipe although it sounds great. I used the sauce for spinach pasta that I bought at the store. Pros: easy to make Cons: sauce separates when it stands Read More
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Rating: 2 stars
05/31/2012
The Picture Is Not Whole Grain Fettuccine If you're going to tout the healthy whole grain pasta why show a picture of the less healthy but tastier white pasta? Read More
Rating: 4 stars
04/17/2012
I haven't tried this recipe but I would simply zest the garlic clove into the broth before cooking and eliminate the blender step. Easier clean up and no blending hot liquids. Read More
Rating: 4 stars
11/11/2013
Picky boyfriend actually liked this! My BF does not eat much aside from pretty plain meat corn green beans. He does not like herbs spices and seasonings as a general rule. I was very shocked when he tried a very small portion of this and then went back for seconds! He even ate the zucchini which he claims to NOT like. I had some trouble with the broth evaporating a great deal before the garlic was done. I ended up adding another 1/4 cup of broth to make up the difference. I think I'll try mincing my garlic next time to speed up the simmer time and save the broth. I will definitely be making this again! I am on Weight Watchers and I absolutely love Fettuccini Alfredo and have been really bummed about not being able to eat more than about a 1/4 cup of it and not feeling very satisfied. This was a fabulous substitute! I didn't feel cheated at all and ate the full serving! Pros: Healthy Very Tasty! Excellent Subsitute! Cons: Had difficulty with the broth boiling out before the garlic was done. Read More
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Rating: 3 stars
08/07/2017
Unfortunately my sauce never thickened so it was quite soupy. Although I liked the flavors of this dish and truly enjoyed the zucchini this really doesn't substitute for a real FA. Read More
Rating: 3 stars
06/04/2012
Picky toddler liked it! Overall delicious recipe. My picky toddler loved it and that was the whole reason I tried this recipe. Next time I would adjust the spices to provide more flavor. Pros: Easy quick kid-friendly Cons: Needs more flavor for adults Read More
Rating: 4 stars
10/07/2013
My picky kids loved it! I was a little nervous about making this dish. My kids turn their nose up at anything green so I wasn't sure if the zucchini would pass the kid test. I have been making regular fettuccine alfredo for years so I thought my family would be begging for the real thing back. To my surprise my whole family loved it!!! My 7 yr old literally licked his bowl clean! I have been trying to find traditional foods made into healthier versions this recipe really hits the mark! I added grilled chicken to make it a whole meal. Read More