Healthy Fettuccini Alfredo
- 16 oz. Vegetable Fettuccini
- 2 T. Olive Oil
- 2 cloves Garlic – crushed
- 2 c. Mushrooms – fresh
- 1 c. Carrots – julienne style
- 2 c. Sweet Corn – fresh, cut off the cob
- 1/2 c. Yellow Zucchini – halved and sliced
- 2 T. Butter Substitute
- 4 T. Flour
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper – ground
- 2 1/2 c. Milk – 2% reduced-fat
- 1 c. Chicken Broth – reduced-sodium
- 1 c. Parmesan Cheese – reduced- fat, divided
- 1/2 c. Romano Cheese – reduced- fat
- 1 T. Basil – fresh, finely chopped
Cook fettuccini according to package directions. Drain, rinse and set aside. In a large sauté pan, heat olive oil over medium heat. Add garlic and sauté for 3 minutes. To same pan, add mushrooms, carrots, sweet corn and zucchini. Sauté for 5 minutes or until vegetables are tender-crisp. Set vegetable mixture aside. In a large saucepan, heat butter substitute over medium heat until melted. Whisk in flour, salt and pepper. Whisk until smooth. Gradually add milk and chicken broth. Simmer for 2 minutes, until sauce begins to thicken. Whisk 3/4 cup parmesan cheese and 1/2 cup Romano cheese into milk mixture. Cook for 3 minutes, until cheese is completely melted. Remove from
heat. Combine cooked pasta, cheese sauce and vegetables. Top with remaining 1/4 cup parmesan cheese and fresh basil.
Serves 4
Deb Lyon, Bangor
Finalist – Sweet Corn
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest
