Healthyish Fettuccine Alfredo

1 cups cauliflower florets, about 4-ounces

1/2 cup low-sodium chicken broth

8 ounces whole grain fettuccine pasta

1 teaspoon extra-virgin olive oil

2 cloves garlic, minced

1/2 cup low-fat evaporated milk

1 cup of heavy cream

Kosher salt and freshly ground pepper

1/2 cup grated Parmesan cheese

2 tablespoon unsalted butter

1 tablespoon chopped fresh parsley, plus extra for garnish

1 1/2 teaspoons finely grated lemon zest

1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside. (I make the cauliflower the night ahead and store in the refrigerator)

2. Bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Allow enough time- fettuccine takes a bit longer than other pasta. Drain well, reserving about 1 cup pasta cooking water.

3. Meanwhile, Bring the cream and butter to a boil in a saucepan. (Watch carefully- it likes to try to boil over!) Reduce the heat and simmer for about 30 seconds. Add half the parmesan and a little freshly-ground black pepper to the saucepan, and whisk until the cheese is melted and well-blended. Remove from heat.

4. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree, cream mixture and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Toss in the cooked pasta, add the remaining Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.