Whenever we went out to eat when I was a kid fettuccine alfredo was always the first thing I looked for on the menu. I wasn’t very adventurous so it was usually a safe choice. Needless to say I’m a little more adventurous now, not to mention that I don’t even want to think about how many calories are in a huge plate full of fettuccine alfredo.. I may not count calories but I try to always be aware of portion sizes. Instead of having a tiny serving of traditional fettuccine alfredo, I’d much rather have a bowl full of this lightened up, and veggie filled version.
So I make a lighter version of the sauce using a roux and I try to mix in some veggies to cut down on the pasta. I also use whole wheat pasta so that it’s a little more filling than regular pasta, but use whatever kind you like. You could even sub a gluten free flour for the roux and use gluten free pasta if you need to 🙂
I’m sorry it’s not the most beautiful thing to photograph, but you’ll have to trust me, if you like alfredo sauce you will love this! Don’t be afraid of the zucchini, it makes this dish light enough to eat a big bowl full and fill your pasta craving without getting a tummy ache. Plus, it’s amazingly noodle-like.
- 2 tbsp butter
- 4 cloves garlic, minced or pressed
- 1/4 C flour
- 1 1/2 C milk
- 3/4 C freshly grated Parmesan cheese
- 1/4 tsp salt
- 200g(8oz) whole wheat pasta – I like spaghettini
- 4-6 C julianned zucchini
Boil pasta in a large pot of salted water until al dente. Be sure to put the timer on for whole wheat pasta as it’s important to cook it long enough. When the pasta has two minutes left to cook, drop the zucchini into the pot. Bring back to a boil and cook until the pasta is done and then drain well.
In a saucepan melt the butter and bring the pan up to medium heat. Once melted, add the garlic and saute for just a minute before whisking in the flour. Stir while cooking for 1-2 minutes then whisk in the milk. Stir occasionally and bring up to temperature. Once hot, the mixture will thicken. Bring up to a boil then remove the pan from the heat and stir in the Parmesan and salt. Stir until melted.
Place the pasta and zucchini in the saucepan with the sauce, stir well, taste for seasonings and add a pinch more salt if desired and serve immediately.
This is best when served immediately after making it, but if you have leftovers, store them in the fridge and reheat with just a splash of milk. Stir well and enjoy your leftovers that don’t taste left over 🙂
If you don’t have a tool to julianne your zucchini, use a vegetable peeler to peel strips from one end to the other, stack them up as neatly as possible a few at a time. Then using your knife slice “noodles” out of the strips.