Adrianos Fettuccine Alfredo


¾ cup chicken broth
4 large cloves garlic, peeled
4oz. whole wheat fettuccine
1 small zucchini, cut into match sticks
2 teaspoons cornstarch, mixed with
1 tablespoon water
2 tablespoons sour cream
Pinch nutmeg
1/8 teaspoon fresh ground pepper
¾ cup grated Romano cheese
1tablespoon fresh chopped parsley


Bring a large saucepan of water to a boil. Combine chicken broth and garlic cloves in a 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.

Cook the fettuccine in the boiling water, stirring often, for 8 minutes, than drop in the zucchini and cook until the fettuccine is aldante, about another minute or two.

Transfer the garlic and broth to a blender and process until the mixture is smooth. Return the mixture to the pot and simmer, than add the cornstarch and water mixture and whisk it to slightly thicken and remove from the heat. Whisk in the sour cream, nutmeg and pepper. Keep warm.

Drain the pasta and zucchini and place in a large bowl. Add the sauce and ½ cup of the Romano cheese; toss to coat well. Sprinkle with fresh parsley and the remaining ¼ cup of Romano cheese. Serve immediately.

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