Photo of Tricolor fettuccine Alfredo by WW

Tricolor fettuccine Alfredo

Total Time
35 min
20 min
15 min
Spiralized butternut squash and zucchini help bulk out this creamy, rich favorite.


Uncooked fettuccine

4 oz

Uncooked butternut squash

1½ pound(s), spiralized (about 4 cups)

Unsalted butter

1 Tbsp

Jarred minced garlic

4 tsp

All-purpose flour

2 Tbsp

1% low fat milk

1 cup(s)

Low fat cream cheese

2 Tbsp

Grated Parmesan cheese

¾ cup(s), divided (high quality)

Uncooked zucchini

1½ pound(s), spiralized (about 4 cups)

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 cup 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 cup


To simplify prep, buy a large squash bit peel and spiralize just the stem end.