I just made this for dinner and my family (including my 3 year old) loved it. I added some mushrooms and bacon that I needed to use up and I also used plain greek yogurt instead of the sour cream.
From EatingWell: EatingWell Serves Two
Alfredo di Lello, the Roman restaurateur who created his signature sauc.e 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.
19 Reviews for Fettuccine Alfredo
A wonderful healthy twist to the inner fat-kid favorite. My husband and I loved this and will make again frequently.
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.
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.
My husband & I loved this! Unfortunately, I used my new blender for the first time and got hot liquid all over myself and the kitchen. I also did not have corn starch and used a flour and water mixture. It needed a lot of salt as well. But it was sooo good! Oh my gosh. I love it so much!