Fettuccine Alfredo

Fettuccine Alfredo

20 Reviews
From the EatingWell Kitchen

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

Ingredients 2 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.)
  4. 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: 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 information

  • Serving size: 1 1/2 cups
  • Per serving: 378 calories; 11 g fat(6 g sat); 8 g fiber; 56 g carbohydrates; 19 g protein; 51 mcg folate; 32 mg cholesterol; 5 g sugars; 717 IU vitamin A; 15 mg vitamin C; 314 mg calcium; 3 mg iron; 772 mg sodium; 398 mg potassium
  • Carbohydrate Servings: 3

Reviews 20

September 09, 2014
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By: EatingWell User
Major Flop This did not turn out for me. The taste, texture and appearance was very poor. In fact, it was so bad I didn't even serve it to my family.
November 11, 2013
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By: ginaroberts
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.
October 07, 2013
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By: jessgrant0522
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.
April 23, 2013
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By: EatingWell User
I added some sliced button mushrooms to give it a little more umph!! It was pretty good. I would make it again.
April 16, 2013
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By: EatingWell User
Not a great substitute for the real thing. It's a good try, but it just doesn't come close to real fettucine alfredo. Not sure you can do real FA in a healthy way, but this doesn't really do it. Pros: Good for you, with the zucchini Cons: Doesn't satisfy the fettucine alfredo jones
July 23, 2012
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By: shawneegirl
Yummy! I also used a garlic press instead of the whole cloves; MUCH easier! I actually used more garlic and black pepper...we added poached boneless chicken breast and had a FABULOUS meal! OMGosh, we haven't eaten Fettuccine Alfredo in 7 years, and this was better than any we remember having!! Really a very delicious dish! Oh, and I also splurged on some really great Italian Parm/Reggiano (didn't use the pre-shredded stuff). Great flavor & mouth feel!! Pros: Easy, delicious, low-cal Cons: Basic recipe needed tweaking...
June 04, 2012
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By: EatingWell User
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
May 31, 2012
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By: EatingWell User
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?
April 17, 2012
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By: EatingWell User
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.

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