Ingredients Jump to Instructions ↓

  1. 9 oz 255g Uncooked fettuccine pasta

  2. 1 oz 28g Zucchini - sliced long thin (medium)

  3. Noodle-like strips

  4. 1 tablespoon 15ml Unsalted butter or margarine

  5. 1 tablespoon 15ml All-purpose flour

  6. 3/4 cup 177ml Low-fat (1%) milk

  7. 1/2 cup 73g / 2.6oz Fresh grated Parmesan cheese

  8. 1 tablespoon 15ml Fresh lemon juice

  9. 1/4 teaspoon 1 1/3ml Nutmeg

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to package directions, omitting the salt. In the last minute of cooking time, add the zucchini strips. Drain and place in a serving bowl; keep warm.

  2. Meanwhile, in a medium nonstick skillet, melt the butter. Add the flour and cook, stirring constantly, until the mixture begins to turn a straw color, about 2 minutes (do not allow to burn). Remove from the heat and add the milk, whisking until smooth.

  3. Return to medium heat and cook, stirring frequently, until the mixture bubbles and begins to thicken, about 2 minutes. Add the cheese, lemon juice, and nutmeg; stir until smooth. Pour over the hot pasta and toss to coat. Serve immediately.

  4. This recipe yields 6 servings. Serving size: 1 cup Exchanges Per Serving: 2 1/2 Starch, 1 Fat.

  5. Nutrition Facts: Calories 235; Calories from Fat 58; Total Fat 6g; Saturated Fat 4g; Cholesterol 54mg; Sodium 87mg; Carbohydrate 34g; Dietary Fiber 2g; Sugars 4g; Protein 10g.


Send feedback