Fettuccine Alfredo with Zucchini Ribbons Recipe | Ellie Krieger
Fettuccine Alfredo featuring Zucchini Ribbons
- Difficulty: Easy
- Serves: 4
- Nutrition Per Serving: 500 calories, 13g total fat, 4.2g saturated fat, 20mg cholesterol, 600mg sodium, 77g carbohydrates, 12g dietary fiber, 24g protein
- Total Time: 30 minutes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Ingredients ()
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely minced
- 2 medium zucchinis (about 8 oz each)
- 12 oz fettuccine pasta, ideally whole wheat
- 1 tbsp all-purpose flour
- 1 cup chilled 1% low-fat milk
- 1/2 cup fat-free evaporated milk (avoid condensed)
- 1/2 tsp salt, or to taste
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley leaves
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Instructions
- Trim the ends from the zucchinis and discard them. Use a mandoline slicer or a sharp knife to cut the zucchinis lengthwise into thin strips. Layer the strips and slice lengthwise into ribbons about 1/4-inch wide.
- Warm 1 tbsp of the olive oil in a large nonstick skillet over medium heat. Add 1 minced garlic clove and saut for 30 seconds. Toss in the zucchini ribbons, cover the pan, and cook until softened, stirring now and then, for around 6 minutes. Move the zucchini to a bowl and set aside.
- Prepare the fettuccine al dente following package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.
- While the pasta cooks, prepare the sauce. Whisk the flour into the cold low-fat milk until fully blended and smooth. Heat the remaining 1 tbsp olive oil in the skillet over medium-high heat. Add the second garlic clove and cook for 30 seconds. Pour in the flour-milk blend and stir constantly until it comes to a boil. Lower the heat to low, stir for another 2 minutes. Stir in the evaporated milk, salt, and Parmesan, cooking until the cheese melts fully, about 1 minute. Adjust salt as needed.
- Combine the sauce, cooked zucchini, and 3 tbsp of the parsley with the pasta in the pot. Toss everything together gently. If the mixture seems thick, add small amounts of the reserved pasta water to reach the desired consistency.
- Divide the pasta into 2-cup portions on individual plates and sprinkle with the remaining parsley for garnish.
Nutrition Highlights
Outstanding source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
Solid source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D
About This Recipe
Whip up this lighter take on classic Fettuccine Alfredo tonight and discover how tender zucchini ribbons add irresistible nutrition and texture without skimping on flavor. Imagine silky whole wheat pasta tangled with vibrant veggie strands, all cloaked in a velvety, Parmesan-enriched sauce that's creamy yet guilt-freeready in just 30 minutes for your busiest weeknights!
The zucchini ribbons are the secret star, mimicking pasta for a fun, seamless bite that soaks up every drop of sauce. Fresh garlic blooms in olive oil for subtle aroma, while evaporated milk delivers luxurious body with far less fat. Each serving packs 24g protein, heaps of fiber, and a rainbow of vitamins to fuel your day.
Pro Tips for Perfection:
- Grate Parmesan fresh for ultra-smooth meltingno additives to ruin the emulsion!
- Cook zucchini separately to avoid watery sauce pitfalls.
- Toss off-heat with starchy pasta water for that authentic Italian cling.
- Add grilled chicken or a pinch of nutmeg for your twist.
This Ellie Krieger-inspired gem is family-friendly magic: veggie-packed comfort that even picky eaters crave. Pair with a crisp salad, garnish vibrantly with parsley, and serve hot. Leftovers? Reheat with a milk splashthey're meal-prep gold! Dive in and taste why healthy never felt so indulgent.
