Fettucine FUN alfredo!

Who doesn't love the rich creaminess of fettucine alfredo?? And with the weekend right round the corner, you know you're thinking about indulging in some sorta way. But does indulging mean you have to toss your healthy lifestyle to the side? Of course not! Here's a fantastic fettucine alfredo recipe with ribbons of zucchini, a great and sneaky yummy way to get your veggies!
ENJOY!

Ingredients


2 tablespoons olive oil

2 cloves garlic, minced

2 medium zucchini (about 8 ounces each)

12 ounces Fettuccini pasta, preferably whole wheat

1 tablespoon all-purpose flour

1 cup cold 1% low-fat milk

1/2 cup evaporated skim milk (not condensed milk)

1/2 teaspoon salt, plus more to taste

3/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped fresh parsley leaves

Directions

Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.

Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.

Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.

Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.

Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.

To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
Per Serving: Calories 500; Total Fat 13 g (Sat Fat 4.2 g, Mono Fat 6.6 g, Poly Fat 1.5 g); Protein 24 g; Carb 77 g; Fiber 12 g; Cholesterol 20 mg; Sodium 600 mg

Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K

Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

Thanks Ellie Krieger for this great recipe! Bon appetit!