Tricolor Fettuccine Alfredo | WW USA
Tricolor Fettuccine Alfredo
| Total Time: 35 min |
Spiralized butternut squash and zucchini help bulk out this creamy, rich favorite.
Ingredients | |
| 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 |
Instructions
- 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
Notes
To simplify prep, buy a large squash bit peel and spiralize just the stem end.