Fettuccine Alfredo w Tri-Color Veggies


4 servings

Remember that spiralizer you bought on a whim? Here’s your chance to use it and sneak some veggie goodness into rich, delicious fettuccine alfredo.

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1 tablespoon unsalted butter
4 teaspoons minced garlic
2 tablespoons flour
1 cup lowfat milk
2 tablespoons light cream cheese
3/4 cup fine grated Parmesan cheese divided (high quality)
4 oz fettuccine
4 cups spiralized zucchini ~2lb zucchini
4 cups spiralized butternut squash 1 medium squash
1/4 cup fresh chopped parsley
Nutritional Information
374kcal Calories
52g Carbohydrates
18g Protein
12g Fat
6g Saturated Fat
52mg Cholesterol
396mg Sodium
1329mg Potassium
6g Fiber
13g Sugar
16025IU Vitamin A
77.6mg Vitamin C
429mg Calcium
3mg Iron


Bring a large pot of salted water to boil. Melt butter in a large nonstick skillet over medium heat. Add garlic and cook for 1-2 minutes. Whisk in flour until combined. Slowly pour in milk, whisking constantly, until flour is incorporated and the milk begins to thicken. Whisk in cream cheese and ½ cup parmesan until smooth. Cover sauce and keep warm.
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Cook fettuccine according to package instructions and add butternut squash during last 1 minute of cooking time. Drain, reserving some pasta water.
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Stir pasta, butternut squash, and zucchini into warm sauce and cook for an additional 1 minute or until well coated (adding pasta cooking water as needed to thin).
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Serve garnished with 1 TB additional grated Parmesan and fresh parsley.
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