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Fettuccini Alfredo with Zucchini Ribbons

This Fettuccini Alfredo with Zucchini Ribbons recipe contains pasta, freshly grated parmesan, olive oil, evaporated skim milk, milk and more.
4 Servings - 30 min - foodnetwork.com
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Servings:4  | Calories:565 | Total Fat:19g  | Chol:28mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 7g
35 %
Total Carb 80g
27 %
Fiber 11g
44 %
Sugars 6g
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Cholesterol 28mg
9 %
Sodium 791mg
33 %
Protein 22g
44 %
Calories:
53% Pasta
18% Freshly grated Parmesan
16% Others combined
11% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces Fettuccini pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 teaspoon salt, plus more to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Directions : View recipe directions on foodnetwork.com
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