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Saturday, March 03 2012

Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.

 



 
Fettuccine Alfredo
Recipe from 
Servings: 2 servings, 1 1/2 cups each
Prep Time: 30 mins
Total Time: 35 mins
 
 
Ingredients
  •  
    3/4  cup  vegetable broth, or reduced-sodium chicken broth (see Tips for Two)
  •  
     large cloves  garlic, peeled
  •  
     ounces  whole-wheat fettuccine
  •  
       small zucchini, cut into matchsticks
  •  
     teaspoons  cornstarch, mixed with 1 tablespoon water
  •  
     tablespoons  reduced-fat sour cream
  •  
      Pinch of  freshly grated nutmeg
  •  
    1/8  teaspoon  freshly ground pepper, or to taste
  •  
    3/4  cup  freshly grated Parmesan cheese, divided
  •  
     tablespoon  chopped fresh parsley
  •  
 
Directions

Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
 

After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
 

Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
 

Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle withparsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.
 

Tips:

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
 

Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen-and yourself.
 
Nutrition information
Calories 379, Total Fat 11 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Cholesterol 33 mg, Sodium 628 mg, Carbohydrate 52 g, Fiber 8 g, Protein 21 g, Potassium 326 mg. Daily Values: Vitamin A 20%, Vitamin C 25%, Calcium 40%. Exchanges: Starch 3, Vegetable 1, High-Fat Meat 1.5. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 08:58 am   |  Permalink   |  0 Comments  |  Email
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