Fettuccine Alfredo with Veggies

By á-4246

Ingredients

• 2 cups cauliflower florets
• 1 cup low-sodium chicken broth
• 8 ounces whole grain fettuccine pasta
• 1 tsp extra-virgin olive oil
• 2 garlic cloves
• 1/2 cup low-fat evaporated milk
• Kosher salt and freshly ground black pepper
• 3/4 cup frozen petite peas, thawed
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 tbsp chopped parsley
• 1 1/2 tsp grated lemon zest

Details

Servings 4
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Place cauliflower, broth, 1 cup water in small pot, bring to a boil, 25-30 minutes
Remove from heat and cool
Puree cauliflower and all the liquid in a blender
Cook pasta and drain, reserving 1 cup pasta water
Heat oil in large skillet and add garlic
Add cauliflower puree and milk
Cook 5 minutes until it thickens
Add salt, pepper, peas
Toss in pasta, Parmesan cheese, 1/2 cup pasta water
Remove from heat and toss in butter, parsley, lemon zest
Garnish with parsley