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Fettuccine Alfredo
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  • total
  • prep
379 calories/serving

Provided By:
EatingWell

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    • Alfredo di Lello, the Roman restaurateur who created his signature sauc.e in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.

    Ingredients

    Serves:

    Directions

    1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.

    2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.

    3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)

    4. Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

    Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

    Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen”and yourself.

    Nutrition Facts

    Per Single Serving / Serves 2 Total
    Calories 379Total Carbohydrates 52gm17%
    Calories from fat 99Total Fat 11gm17%
    Saturated Fat 6gm30%Mono Unsaturated Fat 3gm
    Protein21gmCholesterol 33mg11%
    Fiber 8gm8%Sodium 628mg26%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    65 Comments

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    here4thfun

    I've never heard of nutmeg in Fettucine. I make it every 2 weeks. If it were up my hubby, he would bathe in it, he loves it! For health reasons, we eat it in moderation. However, I put a few ozs. of cream cheese. The constitency makes excellent!!

    February 21 2011 at 3:52 PM Report abuse rate up rate down Reply
    James Sferrazza

    Pecorino Romano cheese is the ONLY way to go. Parmigiano Reggiano is not sharp enough

    February 21 2011 at 12:31 PM Report abuse rate up rate down Reply
    Steve Di Ciucci

    I know words have no meaning any more, but chef Alfredo who created and named Pasta Alfredo wouldn't recognize this dish. This good recipe is Whole Wheat Fettuccine in creamy Zucchini Parmesan Sauce. Hasn't Kitchen Daily pride in their own recipe.

    February 02 2011 at 6:15 PM Report abuse rate up rate down Reply
    Shar

    This sounds like an unnecessarily difficult recipe for something that is normally quite easy to prepare. Would definitely never use this recipe.

    December 21 2010 at 5:05 PM Report abuse rate up rate down Reply
    ROSEBUD

    I haven't actually tried this recipe but it does seem more of a side-dish than anything. Alfredo is easy enough to make, just use half and half instead of heavy cream. Experiment with the Parmesan, and low-fat margarine.

    December 09 2010 at 11:56 AM Report abuse rate up rate down Reply
    shelldesc

    Yikes

    October 24 2010 at 5:01 PM Report abuse rate up rate down Reply
    1 reply to shelldesc's comment
    shelldesc

    Brave move in a thread that is SO charged about "authenticity" and "true ingredients" and validity of the chef....

    October 24 2010 at 5:02 PM Report abuse rate up rate down Reply
    wiley8056

    For the person who wanted the olive garden recipe, google ******* out there.

    October 20 2010 at 11:06 AM Report abuse rate up rate down Reply
    suznbnd

    I would like to thank the person that said it was more like a meatless stroganof sauce. I think I will give it a try with that in mind.

    October 09 2010 at 11:33 AM Report abuse rate up rate down Reply
    tootie12334

    I can't believe people go to all this trouble....my printer broke so I thought I would write down the instruction. NOT...you cannot write it all down, by the time I finished the ingredients needed then it was the instructions for actually making it.

    October 09 2010 at 11:07 AM Report abuse rate up rate down Reply
    Hello Chase

    Just 'google' original fettuccine alfredo recipe. You can find ********* far simpler and SO delicious. The key is quality ingredients. I do add a little cream 4 sweetness and imported parmesean is a MUST (DO NOT use the stuff from a can!!).

    October 09 2010 at 10:36 AM Report abuse rate up rate down Reply

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