Fettuccini Alfredo with Zucchini Ribbons

3 Jun

For the month of June, my hubby and I are working to eat healthier than usual and include more fresh vegetables and meats. So lucky for you readers, there will be some good wholesome recipes coming your way! (and less cupcakes and cookies, so sorry in advance 😉 )

This recipe is a great option to get your fettuccini alfredo fix without the extra calories of a typical cream sauce. It still has awesome flavor and the zucchini ribbons are a nice fresh addition. The original recipe asked for fresh parsley, but due to the fact that I have lots of fresh basil in my garden, I quickly made that change. You could also throw in some other vegetables and turn it into a pasta primavera dish. Yum!

Fettuccini Alfredo with Zucchini Ribbons

Ingredients:
2 Tbsp olive oil
2 cloves garlic, minced
2 medium zucchini
12 ounces fettucini noodles
1 Tbsp all-purpose flour
1 cup milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 tsp salt
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil (optional)

Directions:
Slice the ends off the zucchini and discard. Using a peeler, slice the zucchini lengthwise into thin slices.

Heat 1 Tablespoon of the oil in large non-stick skillet over medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons and cook until the zucchini is tender, stirring occasionally, for about 6 minutes. Transfer the zucchini to a bowl.

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.

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 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 and pepper to taste.

Add the sauce, the zucchini, and 3 Tablespoons of the basil to the pasta in the pot and toss to combine. Add a little of the reserved pasta water if needed to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining basil.

Source: Slightly adapted from Food Network

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