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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Zucchini provides a healthy touch to this delightfully rich and creamy sauce! Reduced amounts of cream and cheese also make this great recipe healthier. Ingredients:
1 pound whole wheat fettuccine |
8 ounces zucchini, cut into thin strips with a vegetable peeler |
2 tablespoons butter |
1 clove garlic, crushed |
1/2 cup heavy cream |
1 cup freshly grated parmesan cheese |
1/4 cup chopped fresh parsley |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Lightly cook zucchini by tossing into pasta water just before draining.
2. Heat butter and garlic in a saucepan over medium-low heat. Stir in cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley.
3. Toss sauce with cooked whole wheat fettuccine and zucchini strips.
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