Fettuccini Alfredo with Zucchini Ribbons

Name: Fettuccini Alfredo with Zucchini Ribbons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters evaporated skim milk (not condensed milk); 1 Tbsp all-purpose flour; 59 milliliters finely chopped fresh parsley leaves; 2 cloves garlic, minced; 237 milliliters cold 1% low-fat milk; 2 Tbsps olive oil; 177 milliliters freshly grated Parmesan cheese; 340 grams Fettuccini pasta, preferably whole wheat; 1 teaspoons salt, plus more to taste; 454 grams medium zucchini (about each)

Fettuccini Alfredo with Zucchini Ribbons might be just the main course you are searching for. One portion of this dish contains roughly 24g of protein, 15g of fat, and a total of 535 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Mediterranean cuisine. If you have parmesan cheese, zucchini, milk, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

Slice 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.

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Zucchini

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Knife

Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat.

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Cooking Oil

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Frying Pan

Add 1 clove of the garlic and cook for 30 seconds.

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Garlic

Clove

Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes.

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Zucchini

Transfer the zucchini to a bowl.

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Zucchini

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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.

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Water

Pasta

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Ladle

Drain the pasta and return it to the pasta pot.

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Pasta

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Pot

Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved.

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1 Percent Milk

All Purpose Flour

Sauce

Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat.

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Olive Oil

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Frying Pan

Add the remaining clove of garlic and cook for 30 seconds.

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Garlic

Clove

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.

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All Purpose Flour

Milk

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.

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Evaporated Milk

Cheese

Salt

Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine.

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Zucchini

Parsley

Pasta

Sauce

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Pot

Add a little of the reserved pasta water as necessary to loosen.

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Water

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.

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Parsley

Pasta

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