Fettuccine Alfredo w Tri-Color Veggies

March 4, 2022

easy

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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Ingredients

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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

Directions

1.

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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2.

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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3.

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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4.

Serve garnished with 1 TB additional grated Parmesan and fresh parsley.

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