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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
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
---
Cholesterol
28mg
9 %
Sodium
791mg
33 %
Protein
22g
44 %
Calories:
53% Pasta
18% Freshly grated Parmesan
16% Others combined
11% Olive oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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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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Fettuccini Alfredo with Zucchini Ribbons
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