Tricolor Fettuccine Alfredo (WW)
Adapted From: Web
Ingredients
4 ounce Fettuccine
4 cup Butternut Squash (~1.5 lbs)
1 Tbs Butter
4 tsp Garlic (minced)
2 Tbs Flour
1 cup Milk (low-fat)
2 Tbs Cream Cheese (low-fat)
.75 cup Parmesan Cheese (divided)
4 cup Zucchini (~1.5 lbs)
.25 cup Parsley (fresh, flat leaf, chopped)
Directions
- Peel butternut squash; core and remove seeds; then run through spiralizer.
- Spiralize zucchini
- 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.
- While pasta is cooking, melt butter in a large nonstick skillet over medium heat. Add garlic; cook, stirring frequently, until golden and aromatic, about 1 minute.
- Whisk in flour until combined; slowly pour in milk whisking constantly until flour is incorporated and milk begins to thicken; about 30 seconds.
- Whisk in cream cheese and 1/2 cup parmesan until smooth; cover sauce and 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: 1.5 cups / 1/6th of pan
I often serve with chicken breasts; and add in some italian seasoning.
Katie Dishes - Two Thumbs Up
I wasn't sure about this when I found it, but wanted to try something new! I bought myself a spiralizer and decided to give it a go. It is really really good. I think by having about 1/3 of the pasta actually be pasta helps you feel like its a real pasta dish and not just a fake substitute. It is a little tedious to do the spiralling and get the timing all right; but it is a good diet version of a white sauce pasta which is what I was craving. Definitely recommend giving it a shot!
