Fettuccine Alfredo with Zucchini – A Vegetarian Receipe

This recipe is adapted from Shine.yahoo.com and it’s a healthy, good alternative to the ‘old’ butter and cream original.  I like this better. It’s rich, flavorful and downright YUMMY!

This recipe feeds 4. Well, unless you’re my husband and I and then it feeds two. ;-)

FETTUCCINE ALFREDO with Zucchini

  • 1 1/2 c vegetable broth
  • 8 large garlic cloves, peeled
  • 8 oz whole-wheat fettuccine
  • 2 small zucchinis, cut into matchsticks
  • 1 T cornstarch OR flour mixed with 2 T water (or veggie broth) – to taste
  • 4 T sour cream (I use the full-fat version)
  • 1/8 to 1/4 t nutmeg (this adds so much flavor!)
  • Freshly ground black pepper, to taste
  • 1 1/2 C grated Parmesan cheese – divided

Bring a large saucepan of water to a boil. Once water is rolling, add fettuccine, stirring often, for about 8 minutes.  Drop in the zucchini matchsticks and cook until tender, about two minutes.

Combine the broth and the peeled garlic cloves in a small saucepan; bring to a boil over high heat. Cover.  Reduce heat to a simmer and cook until the garlic is soft and tender – about 15 minutes. Transfer the garlic broth to a blender. Process until smoothe, about 1 minute. (NOTE: I recommend making this broth ahead of time and allowing it to cool. If that’s not an option, USE CAUTION when blending hot liquids!)

Return the garlic broth mixture to the pot and bring to a simmer over med-high heat.  Add cornstarch/flour mixture; whisk until slightly thickened, about 15 seconds. Remove from heat and whisk in sour cream, nutmeg and pepper.  Return the pot to a very low heat to keep warm. DO NOT BOIL.

Drain the pasta and place in a large bowl. (Note: If you put this back in a hot pan, the cheese will stick to the sides and bottom. There will be less for you to enjoy and more clean up work.)  Add the sauce and 1 cup of Parmesan cheese; coat well.  Serve immediately with the additional cheese.

 

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