Fettuccine Alfredo

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Ingredients

2 cups cauliflower florets, about 8-ounces

1 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

Kosher salt and freshly ground pepper

3/4 cup frozen petite peas, thawed, (4 ounces)

1/4 cup grated Parmesan cheese

1 tablespoon unsalted butter

1 tablespoon chopped fresh parsley, plus extra for garnish

1 1/2 teaspoons finely grated lemon zest

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