With the weather FINALLY starting to cool down, I’m in a constant state of comfort food craving. And a rich, creamy, fettuccini alfredo recipe was exactly what I wanted last week.
Now, typically, I’m not a huge fan of pumpkin, or pumpkin flavored foods and drinks. But I had this one can of pure pumpkin on hand, and I wanted to find something to incorporate it in. Considered it’s loaded with vitamins and nutrients, I thought it might be a great way to give my fettuccini alfredo a healthy boost. This, this Pumpkin Alfredo Recipe was born.
Any way you slice it, an alfredo dish is going to be very heavy in fat and calories, so I had to find a few smart ways to trim down this dish without sacrificing flavor.
The biggest thing I did was sub out regular pasta for Miracle Noodle Fettuccini noodles, which I am a regular user of when I want a light pasta dish. They offer a delicious, guilt-free way to indulge in a decadent pasta dish for a LOT fewer calories and carbs, compared to regular pasta. Even my picky husband loves them, so they are a staple around here. A few other alterations and my Pumpkin Alfredo was a success! Creamy, rich, flavorful, and easy, this dish makes a divine Weight Watchers Fall Recipe to indulge in.
- 4 packages Miracle Noodle Fettuccini
- 1 large zucchini (spiraled)
- 1 cup canned pumpkin
- 3 tbsp butter
- 4 cloves of garlic (minced)
- 1/2 cup Parmesan cheese (grated)
- 2/3 cup fat free half and half
- 1/8 tsp ground nutmeg
- Salt and pepper to taste
Drain all Miracle Noodles from package and rinse well. Cook according to package directions, drain, and set aside.
In a large skillet, melt butter over medium-low heat. Stir in garlic and cook for about a minute, stirring regularly.
Stir in remaining ingredients. Stir until sauce is heated through and cheese is melted. Add in Miracle Noodle and zucchini spirals, and cook over medium-high heat until pasta is evenly coated and zucchini is well heated; about 1-3 minutes.
Divide into 4 bowls, garnish with fresh parsley and extra Parmesan, if desired.
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 7 Points*
*based only on ingredients that have an SP Freestyle value