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Photo of Tricolour fettuccine alfredo by WW

Tricolour fettuccine alfredo

6
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
Spiralized butternut squash and zucchini help bulk out this creamy, rich favourite.

Ingredients

Butternut squash

4 cup(s), spiralized

Uncooked fettucine

4 oz

Unsalted butter

1 tbsp(s)

Minced garlic

4 tsp(s)

All-purpose flour

2 tbsp(s)

1% low fat milk

1 cup(s)

Fat-free cream cheese

2 tbsp(s)

Grated Parmesan cheese

¾ cup(s), divided (high quality)

Zucchini

4 cup(s), spiralized, (1 1/2 lb)

Fresh parsley

¼ cup(s), flat leaf, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding butternut squash during last 1 minute of cooking time; drain and reserve some pasta cooking water.
  2. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add garlic; cook, stirring frequently, until golden and aromatic, 1 minute. Whisk in flour until combined; slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken, 30 seconds. Whisk in cream cheese and 1/2 c parmesan until smooth; cover sauce, remove from heat and keep warm.
  3. Add cooked pasta, cooked butternut squash and raw zucchini to warm sauce; cook over low heat, stirring until well-coated (adding some reserved pasta cooking water as needed to thin), about 1 minute. Serve immediately garnished with remaining Parmesan and fresh parsley.
  4. Serving size: 1 ½ c

Notes

To simplify prep, buy a large squash bit peel and spiralize just the stem end.

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