Tricolor fettuccine Alfredo

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 cup 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 cup