Cost per serving $0.56 view details
- 9 ounce uncooked fettuccine pasta
- 1 med zucchini sliced long thin
- Â Â noodle-like strips
- 1 Tbsp. unsalted butter or possibly margarine
- 1 Tbsp. all-purpose flour
- 3/4 c. low-fat (1%) lowfat milk
- 1/2 c. fresh grated Parmesan cheese
- 1 Tbsp. fresh lemon juice
- 1/4 tsp nutmeg
- Cook the pasta according to package directions, omitting the salt. In the last minute of cooking time, add in the zucchini strips. Drain and place in a serving bowl; keep hot.
- Meanwhile, in a medium nonstick skillet, heat the butter. Add in the flour and cook, stirring constantly, till the mix begins to turn a straw color, about 2 min (don't allow to burn). Remove from the heat and add in the lowfat milk, whisking till smooth.
- Return to medium heat and cook, stirring frequently, till the mix bubbles and begins to thicken, about 2 min. Add in the cheese, lemon juice, and nutmeg; stir till smooth. Pour over the warm pasta and toss to coat. Serve immediately.
- This recipe yields 6 servings.
- Serving size: 1 c.
- Comments: This famous dish has been called a "heart attack on a plate," and no wonder. The original version combines a stick of butter, a c. of heavy cream, and loads of grated Parmesan cheese. We've cut the fat drastically by using flour as a thickener rather than cream.
- Another useful technique: bulking up the pasta portion with barely cooked thin zucchini strips, that look like fettuccine but contain only a fraction of the carbohydrates. If you have a vegetable slicer or possibly mandoline, you can slice the zucchini to uniform paper-thinness. A little of our sauce goes a long way and be sure to use a good-quality fresh Parmesan cheese, such as Parmegiano-Reggiano, for best flavor.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 88g|
|Recipe makes 6 servings|
|Calories from Fat 45||20%|
|Total Fat 5.2g||7%|
|Saturated Fat 2.96g||12%|
|Trans Fat 0.0g|
|Total Carbs 34.35g||9%|
|Dietary Fiber 1.7g||6%|