Earlier this week I posted a fettuccine alfredo recipe that was not my husbands favorite.  I made it because it was easier than the recipe I already had but I guess I will stick to this one until I find something better. So here it is:

Fettuccine Alfredo

Ingredients:

• 3/4c veggie or chicken broth
• 4 garlic cloves, peeled
• 4 oz. whole-wheat fettuccine
• 2 tsp. cornstarch mixed with 1 tbsp water
• 2 tbsp reduced-fat sour cream
• ground pepper
• 3/4 c. Parmesan cheese, divided

Optional

• pinch of nutmeg
• 1 tbsp. chopped parsley
• 1 small zucchini cut into match sticks

Recipe

1. In a small pan, add garlic and broth to boil. Cover and reduce to simmer for about 15 minutes.
2. In a large pan, add water to boil. Add fettuccine noodles. After about 8 minutes, add zucchini if you are adding it.
3. Take the garlic mixture to a blender. Return it to the pan as med-high heat. Add in cornstarch mixture and whisk until thickened. Remove from heat and add in sour cream, pepper and nutmeg(if adding). Return to low heat.
4. Drain pasta. Mix pasta and sauce together with 1/2c. of the parmesan cheese. Coat well. Sprinkle to serve with the remaining parmesan and parsley (if adding).

That’s it!