Cheesy Zucchini Fettuccine Alfredo

• 3/4 cup stock vegetable or chicken broth, low salt
• 6 cloves garlic or to taste, peeled
• 4 ounces pasta, fettuccine whole wheat
• 1 small zucchini cut into matchsticks
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 2 tablespoons sour cream
• 1 pinch nutmeg prefer freshly grated
• 1 x black pepper to taste
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated divided
• 2 tablespoons parsley leaves freshly chopped

1. Bring a large saucepan of water to a boil.
2. Add broth and garlic cloves in a small saucepan, bring to a boil over high heat.
3. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, 15 to 18 minutes.
4. After the garlic has been simmered for 9 to 11 minutes, cook fettuccine in the boiling water, stirring often, for about 8 minutes.
5. Stir in zucchini and cook until the fettuccine is just tender, about 1 minute more.
6. Meanwhile, put the cooked garlic with broth to a blender or food processor.
7. Blend or process until the mixture is smooth, 1 to 2 minutes.
8. Bring the mixture back to the pot and bring to a simmer over medium-high heat.
9. Whisk in cornstarch mixture until slightly thickened, about 15 seconds to 20 seconds.
10. Remove from the heat and stir in sour cream, nutmeg and pepper.
11. Return the pot to very low heat to keep the sauce warm.
12. (Do not let boil .)
13. Drain the pasta and transfer in a large bowl.
14. Spoon the sauce over and sprinkle 1/2 cup Parmesan, toss to evenly coat.
15. Sprinkle parsley on top and serve warm with the remaining 1/4 cup Parmesan separately.

vegetable, garlic, pasta, zucchini, cornstarch, sour cream, nutmeg, black pepper, parmesan, parsley

Taken from recipeland.com/recipe/v/cheesy-zucchini-fettuccine-alfr-51843 (may not work)