Growing up one of my favorite dishes was Fettuccine Alfredo. It’s obviously not the best choice for your waistline so I lightened it up and added in one of my favorite vegetable combinations. Broccoli is an amazing source of protein, fiber and antioxidants, while mushrooms and sundried tomatoes have anti-cancer properties. Not to mention the flavorful combination is delicious!

Skinny Garlic Vegetable Fettuccine

Cuisine Italian
Servings 4 people


  • 8 oz fettuccine
  • 2 cups broccoli florets cut small
  • 3 tablespoons extra virgin olive oil divided
  • 4 cloves garlic minced
  • 1 1/2 cups cremini or button mushrooms sliced
  • 1/4 cup sundried tomatoes chopped; drain if encased in olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 3/4 cup 2% milk
  • 3/4 cup freshly grated parmesan cheese
  • 1 tablespooon fresh arugula minced
  • 1 tablespoon fresh oregano, minced
  • salt and petter


  • Bring a large pot of salted water to a boil and add the fettuccine. Cook until it has 3 minutes left and add broccoli florets. Drain both the broccoli and pasta, reserving 1/2 cup pasta cooking water.
  • Heat on medium 2 tablespoons of olive oil in a large skillet. Add in garlic and sauté for about 1 minute, then whisk in flour to combine. Slowly add in the chicken broth while whisking vigorously to remove lumps, and then add in the milk. Season the sauce with parsley, oregano, salt and pepper. Simmer until it thickens about 3-5 minutes.
  • Simultaneously heat the remaining tablespoon of olive oil in a smaller skillet and sauté the mushrooms and sundried tomatoes.
  • Remove large skillet from the heat and sprinkle in the parmesan cheese until smooth, adding a splash of the reserved pasta cooking water if sauce is too thick.
  • Add fettuccine, broccoli, mushrooms and sun-dried tomatoes back into skillet. Stir to combine.


If time allows I enjoy making my own homemade pasta or buying some fresh at the store. I love the dried brands De Cecco, Tinkyada Brown Rice Pasta and Jovial.

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