Tricolor Fettuccine Alfredo | WW USA
Tricolor Fettuccine Alfredo
|Total Time: 35 min|
Spiralized butternut squash and zucchini help bulk out this creamy, rich favorite.
4 oz, fettuccine variety
|Uncooked butternut squash|
4 cup(s), spiralized (1 1/2 lb)
|Low fat cream cheese|
|Grated Parmesan cheese|
¾ cup(s), divided (high quality)
4 cup(s), sliced, spiralized (1 1/2 lb)
¼ cup(s), flat leaf, chopped
- 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.
- 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.
- 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.
- Serving size: 1 ½ c
To simplify prep, buy a large squash bit peel and spiralize just the stem end.