Light Fettuccine Alfredo

Ingredients

3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)

4 large cloves garlic, peeled

4 ounces whole-wheat fettuccine

1 small zucchini, cut into matchsticks

2 teaspoons cornstarch, mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

1/8 teaspoon freshly ground pepper, or to taste

3/4 cup freshly grated Parmesan cheese, divided

1 tablespoon chopped fresh parsley

Preparation

1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, 1/2 Cup Parmesan, and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and 1/4 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.

Tips & Notes

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Nutrition (2 servings, 1 1/2 cups each)               

Per serving: 379 calories; 11 g fat ( 6 g sat , 3 g mono ); 33 mg cholesterol; 52 g carbohydrates; 21 g protein; 8 g fiber; 628 mg sodium;326 mg potassium.