Photo of Tricolour Fettuccine Alfredo by WW

Tricolour Fettuccine Alfredo

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


Uncooked 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)

Low-fat milk

1 cup(s)

Fat-free cream cheese

2 tbsp(s)

Grated Parmesan cheese

¾ cup(s), divided (high quality)

Uncooked zucchini

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.