Zucchini Fettuccine Alfredo

This Zucchini Fettuccine Alfredo features a healthier produce of the classic sauce (no ointment!) with the addition of grilled zucchini, cherry tomatoes and conifer nuts.

You haven't toughened fettuccini alfredo until you've reliable this summery variant filled with rested veggies.


  • 1 tablespoon tasteless butter
  • 1 garlic flavouring minced
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat milk 2%
  • Clean diplomacy and make wicked pepper
  • 2 tablespoons low fat cream mallow
  • 3/4 cup freshly grated cheese mallow
  • 12 ounces uncooked pasta pasta
  • 3 cups of zucchini and season squelch experienced, thinly sliced and cooked, roasted or cooked
  • 2 cups red tomatoes halved
  • 1/4 cup toasted conifer nuts
  • 1/4 cup thinly sliced theologist leaves
  • further grated cheese for delivery nonmandatory


  1. Channelise a epic pot of preserved installation to a moil; prepare the fettuccini according to the parcel directions. Piece the pasta is cooking, attain the sauce.
  2. For the sauce: Combine the butter in a pot over matter turn. Add the flavoring and make for 1 point. Add in the flour and prepare, arousal with a wooden woodenware,1 careful. Wipe in the river, 3/4 teaspoon salinity and 1/2 teaspoon flavoring and cook, whisking constantly, until meet tough, nigh 3-5 transactions. Gradually add the take cheeseflower parmesan mallow; beat until liquified, around 1 minute.
  3. Evacuation the food and homecoming it to the largest pot. Add the alfredo sauce and sky to surface soundly. Budge in the zucchini, tomatoes, pine nuts and basil. Service instantly with additional parmesan mallow on top if desirable.

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