Tri-Color Veggie-Fettuccine Alfredo Recipe

March 29, 2017

Tri-Color Veggie-Fettuccine Alfredo Recipe


Looking to cut carbs or eat more veggies?  A Spiralizer is your new best friend!  Try this clever, lightened-up version of the typically high calorie and fat laden dish.  A tangle of spiralized carrot, zucchini, and summer squash is tossed in a healthier version of Alfredo Sauce. You get to enjoy all the garlicky-creamy goodness in a veggie-packed bowl!


Overview

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Yield: Makes 4 servings, 1 cup each

Ingredients

  • 1 Tablespoon butter
  • 1 Tablespoon minced garlic
  • 2 Tablespoons flour
  • 3/4 cup low fat milk
  • 2 Tablespoons light cream cheese
  • 1 teaspoon kosher salt
  • 3/4 cup fresh grated, good-quality Parmesan cheese
  • 4 cups spiralized carrot (3 large carrots)
  • 4 cups spiralized zucchini (3 small zucchini)
  • 4 cups spiralized summer squash (2 medium squash)
  • 1/4 cup fresh chopped parsley or chives
  • Fresh cracked black pepper

Instructions

  1. Bring a large pot of salted water to boil. Melt butter in a large nonstick skillet over medium-low 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, salt, and 1/2 cup Parmesan until smooth. Cover sauce and keep warm.
  2. Cook carrots in boiling water for 2-3 minutes or until tender. Drain well. Stir carrots, zucchini, and summer squash into warm sauce and cook for an additional 1-2 minutes or until veggies soften, but are al dente. Serve garnished with remaining grated Parmesan, fresh parsley or chives, and fresh cracked black pepper.

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