• 2servings
  • 35minutes
  • 381calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsSelenium, Zinc, Copper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup vegetable broth or 3/4 cup reduced-sodium chicken broth

  2. 4 garlic cloves , peeled

  3. 4 ounces whole-wheat fettuccine pasta

  4. 1 small zucchini , cut into matchsticks

  5. 2 teaspoons cornstarch

  6. 1 tablespoon water

  7. 2 tablespoons reduced-fat sour cream

  8. 1 pinch nutmeg , freshly ground is best

  9. 1/8 teaspoon black pepper , fresh ground is best

  10. 3/4 cup parmesan cheese , freshly grated

  11. 1 tablespoon parsley , freshly chopped

Instructions Jump to Ingredients ↑

  1. Bring a large saucepan of water to a boil. In a small saucepan, combine broth and garlic cloves; also bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.

  2. After the garlic has been simmering for about 10 minutes, cook fettucine in the large pot of boiling water for about 8 minutes, stirring often. Drop in zucchini and cook until the fettucine is just tender, about 1 minute more.

  3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. Return the mixture to the pot and bring to a simmer over medium-high heat. Make a cornstarch mixture using the starch and 1 Tbsp water; Add cornstarch mixture to sauce, whisk 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.

  4. Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan to coat well. Sprinkle with parsley and serve immediately, reserving the remaining 1/4 c, Parmesan to garnish at the table.


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