Healthier Alfredo Sauce

1 pound whole wheat fettuccine

8 ounces zucchini, cut into thin strips with a vegetable peeler

2 tablespoons butter

1 clove garlic, crushed

½ cup heavy cream

1 cup freshly grated Parmesan cheese

¼ cup chopped fresh parsley

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Lightly cook zucchini by tossing into pasta water just before draining.

Heat butter and garlic in a saucepan over medium-low heat. Stir in cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley.

Toss sauce with cooked whole wheat fettuccine and zucchini strips.