To "health-ify" this meal, I did three things:
1. Added zucchini to the mix
2. Used whole wheat fettuccine
3. Made my own Alfredo sauce
This recipe was inspired by Eating Well's Fettuccine Alfredo.
Zucchini Fettuccine Alfredo
3/4 cup reduced sodium chicken broth
4 cloves garlic, peeled
1 Small Zucchini, sliced into strips
Whole wheat pasta
2 tablespoons white flour
2 tablespoons non-fat sour cream
Pepper to taste
Parsley to taste
Parmesan cheese to desired cheese level
First, start your water boiling for the pasta in a large pot.
In a saucepan, add the chicken broth and peeled whole cloves of garlic.
Let the garlic and broth simmer until the garlic clove is softened, about 15 minutes
When cloves of garlic are almost softened, start cooking the pasta as directions say on package. Add Zucchini strips at last few minutes of cooking time.
**From what I've read, blending hot liquids is scary and potentially dangerous, so be careful! I removed the middle piece of the blender lid, and covered it with a kitchen towel. This allows for more air to flow through. just don't go sticking your face or hands in there.**
Pour blended mixture back into sauce pan.
Mix together 2 tbsp flour with 1 tbsp water, add mixture to saucepan
Add in the sour cream, and whisk together. It should be pretty thick.
Add pepper and parsley to taste.
Once pasta is done, remove from stove and strain in colander.
Put it on a plate and serve with roasted broccoli if you want some more green in your life!