Fettucine Alfredo

READY IN: 35mins
Recipe by LaLa Crane

From: Eating Well Serves Two This vegetarian version of fettucine alfredo still tastes rich enough to satisfy those deep creamy pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.

Top Review by Chef Jean

This worked out pretty good, but I felt it was lacking in flavor. I had to add more cornstarch to make the sauce thick enough. All in all it was good, but needed some adjustment to suit my taste. Made for PAC Fall 2011.

Ingredients Nutrition


  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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