Try this Fettuccini Alfredo with Zucchini Ribbons (from Food Network recipe, or contribute your own.
Suggest a better descriptionSlice the ends off the zucchini and discard.
Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices.
Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat.
Add 1 clove of the garlic and cook for 30 seconds.
Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes.
Transfer the zucchini to a bowl.
Cook the pasta al dente according to the directions on the package.
Ladle out a half cup of the pasta water and set aside.
Drain the pasta and return it to the pasta pot.
Meanwhile, make the sauce.
Stir the flour into the low-fat milk until it is completely dissolved.
Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat.
Add the remaining clove of garlic and cook for 30 seconds.
Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly.
Reduce heat to low and cook, stirring, for 2 minutes more.
Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
Season with additional salt to taste.
Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine.
Add a little of the reserved pasta water as necessary to loosen.
To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley
Per Serving: Calories 500; Total Fat 13 g (Sat Fat 4.2 g, Mono Fat 6.6 g, Poly Fat 1.5 g); Protein 24 g; Carb 77 g; Fiber 12 g; Cholesterol 20 mg; Sodium 600 mg
Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 122 | ||
Calories from Fat: 66 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 321.9mg | 11 % | |
Potassium 298.1mg | 8 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 5.1g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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