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1
Slice the ends off the zucchini and discard.
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2
Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices.
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3
Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
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4
Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat.
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5
Add 1 clove of the garlic and cook for 30 seconds.
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6
Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes.
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7
Transfer the zucchini to a bowl.
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8
Cook the pasta al dente according to the directions on the package.
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9
Ladle out a half cup of the pasta water and set aside.
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10
Drain the pasta and return it to the pasta pot.
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11
Meanwhile, make the sauce.
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12
Stir the flour into the low-fat milk until it is completely dissolved.
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13
Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat.
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14
Add the remaining clove of garlic and cook for 30 seconds.
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15
Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly.
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16
Reduce heat to low and cook, stirring, for 2 minutes more.
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17
Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
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18
Season with additional salt to taste.
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19
Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine.
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20
Add a little of the reserved pasta water as necessary to loosen.
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21
To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
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22
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
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23
Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
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24
Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D
