Fettuccine Alfredo

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

Prep Time:	30 minutes
Ready in:	35 minutes
Yield:	2 servings, 1 1/2 cups each
Ease of Prep:	Easy

Recipe Ingredients
	3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)
	4 large cloves garlic , peeled
	4 ounces whole-wheat fettuccine
	1 small zucchini , cut into matchsticks
	2 teaspoons cornstarch , mixed with 1 tablespoon water
	2 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
	1 tablespoon chopped fresh parsley

Recipe Directions

1. 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.
2. 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.
3. 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, page 244.) 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.)
4. Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

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.

Health Advantages: high fiber, low cholesterol, high calcium.

Nutrition Information
Servings Per Recipe: 2
	Amount Per serving
	Calories:	379 cal					Carbohydrate Servings:	3
	Carbohydrates:	52 g		Dietary Fiber:	8 g		Cholesterol:	33 mg
	Fat:	11 g		Sodium:	628 mg		Saturated Fat:	6 g
	Protein:	21 g		Potassium:	326 mg		Monounsaturated Fat:	3 g
	Nutrition Bonus:	Calcium (40% daily value), Vitamin C (25% dv), Vitamin A & Zinc (20% dv), Magnesium (18% dv).
	Exchanges:	3 starch, 1 vegetable, 1 1/2 high fat meat