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Fettuccine Alfredo Recipe

   
 

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     Fettuccine Alfredo

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   35 min

Ingredients
3/4 c veg broth or red sodium chicken broth
4 lg cloves garlic peeled
4 oz whole wheat fettuccine
1 sm zucchini cut into matchsticks
2 T cornstarch mixed with 1 T water
2 T sour cream
Pinch of nutmeg
1/8 t ground pepper
3/4 c fresh grated Parm cheese divided
 
1 T chopped fresh parsley

Instructions
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.
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.
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.)
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


Originally Submitted
3/9/2012





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