Tricolor Fettuccine Alfredo | WW USA

Tricolor Fettuccine Alfredo

Total Time: 35 min
Prep: 20 minCook: 15 minServes: 6Difficulty: Easy

Spiralized butternut squash and zucchini help bulk out this creamy, rich favorite.

Uncooked pasta
4 oz, fettuccine variety
Low-fat milk
1 cup(s)
Uncooked butternut squash
4 cup(s), spiralized (1 1/2 lb)
Low fat cream cheese
2 Tbsp
Unsalted butter
1 Tbsp
Grated Parmesan cheese
¾ cup(s), divided (high quality)
Minced garlic
4 tsp
Uncooked zucchini
4 cup(s), sliced, spiralized (1 1/2 lb)
All-purpose flour
2 Tbsp
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.