Tricolor Fettuccine Alfredo
- Total Time
Spiralized butternut squash and zucchini help bulk out this creamy, rich favorite.
uncooked pasta4 oz, fettuccine variety
uncooked butternut squash4 cup(s), spiralized (1 1/2 lb)
unsalted butter1 Tbsp
minced garlic4 tsp
all-purpose flour2 Tbsp
low-fat milk1 cup(s)
low fat cream cheese2 Tbsp
grated Parmesan cheese¾ cup(s), divided (high quality)
uncooked zucchini4 cup(s), spiralized (1 1/2 lb)
fresh parsley¼ 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