Photo of Tricolour fettuccine alfredo by WW

Tricolour fettuccine alfredo

Total Time
35 min
20 min
15 min
Spiralized butternut squash and zucchini help bulk out this creamy, rich favourite.


Butternut squash

4 cup(s), spiralized

Uncooked fettucine

4 oz

Unsalted butter

1 tbsp(s)

Minced garlic

4 tsp(s)

All-purpose flour

2 tbsp(s)

1% low-fat milk

1 cup(s)

Fat-free cream cheese

2 tbsp(s)

Grated Parmesan cheese

¾ cup(s), divided (high quality)


4 cup(s), spiralized, (1 1/2 lb)

Fresh parsley

¼ cup(s), flat leaf, chopped


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding butternut squash during last 1 minute of cooking time; drain and reserve some pasta cooking water.
  2. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add garlic; cook, stirring frequently, until golden and aromatic, 1 minute. Whisk in flour until combined; slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken, 30 seconds. Whisk in cream cheese and 1/2 c parmesan until smooth; cover sauce, remove from heat and keep warm.
  3. Add cooked pasta, cooked butternut squash and raw zucchini to warm sauce; cook over low heat, stirring until well-coated (adding some reserved pasta cooking water as needed to thin), about 1 minute. Serve immediately garnished with remaining Parmesan and fresh parsley.
  4. Serving size: 1 ½ c


To simplify prep, buy a large squash bit peel and spiralize just the stem end. SERVING SIZE (1 ½ cup) 232 Cal, 7 g Total Fat, 4 g Sat Fat, 298 mg Sod, 34 g Total Carb, 7 g Sugar, 0 g Added Sugar, 3 g Fib, 11 g Prot.