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
Description
Alfredo Di Lello, The Roman Restaurateur Who Created His Signature Sauc.e In The 1920s, Might Be Startled To Find This Streamlined Version That Still Tastes Rich Enough To Satisfy Those Deep Creamy-pasta Cravings. The Addition Of Zucchini Boosts The Nutri
Eating Well
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