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Fettuccine Alfredo w Tri-Color Veggies
Remember that spiralizer you bought on a whim? Here's your chance to use it and sneak some veggie goodness into rich, delicious fettuccine alfredo.
Servings: 4 servings
Calories: 374 kcal
  • 1 TB unsalted butter
  • 4 tsp minced garlic
  • 2 TB flour
  • 1 cup lowfat milk
  • 2 TB light cream cheese
  • ¾ cup fine grated Parmesan cheese divided (high quality)
  • 4 oz fettuccine
  • 4 cups spiralized zucchini ~2lb zucchini
  • 4 cups spiralized butternut squash 1 medium squash
  • ¼ cup fresh chopped parsley
  1. Bring a large pot of salted water to boil. Melt butter in a large nonstick skillet over medium heat. Add garlic and cook for 1-2 minutes. Whisk in flour until combined. Slowly pour in milk, whisking constantly, until flour is incorporated and the milk begins to thicken. Whisk in cream cheese and ½ cup parmesan until smooth. Cover sauce and keep warm.
  2. Cook fettuccine according to package instructions and add butternut squash during last 1 minute of cooking time. Drain, reserving some pasta water. Stir pasta, butternut squash, and zucchini into warm sauce and cook for an additional 1 minute or until well coated (adding pasta cooking water as needed to thin). Serve garnished with 1 TB additional grated Parmesan and fresh parsley.
Nutrition Facts
Fettuccine Alfredo w Tri-Color Veggies
Amount Per Serving
Calories 374 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 396mg 17%
Potassium 1329mg 38%
Total Carbohydrates 52g 17%
Dietary Fiber 6g 24%
Sugars 13g
Protein 18g 36%
Vitamin A 320.5%
Vitamin C 94.1%
Calcium 42.9%
Iron 16.7%
* Percent Daily Values are based on a 2000 calorie diet.

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