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1
Bring a large saucepan of water to a boil.
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2
In a small saucepan, combine broth and garlic cloves; also bring to a boil over high heat.
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3
Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
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4
After the garlic has been simmering for about 10 minutes, cook fettucine in the large pot of boiling water for about 8 minutes, stirring often.
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5
Drop in zucchini and cook until the fettucine is just tender, about 1 minute more.
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6
Meanwhile, transfer the garlic and broth to a blender.
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7
Process until the mixture is smooth, about 1 minute.
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8
Return the mixture to the pot and bring to a simmer over medium-high heat.
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9
Make a cornstarch mixture using the starch and 1 Tbsp water; Add cornstarch mixture to sauce, whisk until slightly thickened, about 15 seconds.
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10
Remove from the heat and whisk in sour cream, nutmeg and pepper.
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11
Return the pot to very low heat to keep the sauce warm.
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12
Do NOT boil.
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13
Drain the pasta and place in a large bowl.
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14
Add the sauce and 1/2 cup Parmesan to coat well.
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15
Sprinkle with parsley and serve immediately, reserving the remaining 1/4 c, Parmesan to garnish at the table.
