Ingredients:
3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces whole-wheat fettuccine
1 small zucchini, cut into matchsticks
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
Pinch of freshly grated nutmeg
1/8 teaspoon freshly ground pepper, or to taste
3/4 cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley
Directions:
1. Get a large saucepan of water to a boil. Put the broth and the garlic cloves in a small saucepan, and then bring it to a boil over high heat. Cover the saucepan, reduce the heat, and cook for about 15 minutes.
2. Cook the fettuccine in boiling water, and stir often; it will probably take 8 minutes to be cooked. Then drop the fettuccine in the zucchini and cook for 1 more minute. 3. After that, put the garlic and the broth in a blender. Process until the mixture gets smooth. Return the mixture to the pan and bring it to a simmer over medium-high heat. Add the cornstarch mixture to the pan; whip the mixture until it gets thickened. Remove the pan from the heat and whisk the mixture in the sour cream, nutmeg, and pepper. Then Return the pot back to a very low heat to keep the sauce warm. (Do not boil)
4. Drain the pasta and place it in a large bowl. Add the sauce and 1/2 cup of Parmesan cheese to the pasta. Scatter the chopped parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.
Makes 2 servings. Per serving: 379 calories; 11 g fat (6 g sat, 3 g mono); 33 mg cholesterol; 52 g carbohydrate; 21 g protein; 8 g fiber; 628 mg sodium; 326 mg potassium.
Fast-Food Favorite: Olive Garden Fettuccine Alfredo
Nutrition stats: 1,220 calories, 75 grams fat, 47 grams saturated fat
Healthier recipe on the side!