Fettuccine with Light Alfredo and Zucchini

This is a delicious alfredo dish, not nearly as heavy as most creamy sauces, with almost unnoticeable veggies mixed in.

Fettuccine with Light Alfredo and Zucchini

1 1/2 c vegetable broth
8 large garlic cloves
8 oz whole wheat fettuccine
2 zucchini, cut into matchsticks or grated
4 t cornstarch mixed with 2 T water
4 T sour cream
pinch nutmeg
ground pepper
1 1/2 c grated parmesan
2 T fresh parsley, chopped
1 roasted red pepper or a handful of sundried tomatoes, chopped

-Boil water for pasta.
-Combine garlic and broth in a small 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.
-Begin cooking pasta, drop zucchini in for the last 2 minutes.
-Meanwhile, puree the garlic and broth mixture, as well as the roasted red pepper or sundried tomaoes until smooth. Return the mixture to the pot and bring to a simmer over medium high heat.
-Add cornstarch mixture, whisk until slightly thickened, about 20 seconds.
-Remove from heat and mix in sour cream, nutmeg and pepper.
-Combine sauce, pasta, parmesan and parsley, toss well.