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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (54%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.5mg||5 %|
|Sodium 321.9mg||11 %|
|Potassium 298.1mg||8 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 5.1g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!