Tricolour fettuccine alfredo
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Spiralized butternut squash and zucchini help bulk out this creamy, rich favourite.
Ingredients
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)
Zucchini
4 cup(s), spiralized, (1 1/2 lb)
Fresh parsley
¼ cup(s), flat leaf, chopped
Instructions
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
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