Name: Zucchini Fettuccine Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 clove garlic (minced); 2 tablespoons all-purpose flour; 2 cups low-fat milk (2%); Kosher salt and ground black pepper; 2 tablespoons cream cheese; 3/4 cup freshly grated parmesan cheese; 12 ounces uncooked fettuccine pasta; 3 cups zucchini and summer squash (seasoned, thinly sliced and grilled, roasted or sauteed); 2 cups cherry tomatoes (halved); 1/4 cup toasted pine nuts; 1/4 cup thinly sliced basil leaves; additional grated parmesan for serving (optional)