Zucchini provides a healthy touch to this delightfully rich and creamy sauce! Reduced amounts of cream and cheese also make this great recipe healthier.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
251 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Lightly cook zucchini by tossing into pasta water just before draining.n
Step 2
Heat butter and garlic in a saucepan over medium-low heat. Stir in cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley.n
Step 3
Toss sauce with cooked whole wheat fettuccine and zucchini strips.n
Ingredients
2 tablespoons butter
½ cup heavy cream
¼ cup chopped fresh parsley
1 clove garlic, crushed
1 cup freshly grated Parmesan cheese
1 pound whole wheat fettuccine
8 ounces zucchini, cut into thin strips with a vegetable peeler
