Serves: 6
Total Calories: 182

9 ounces uncooked fettuccini pasta
1 medium zucchini, sliced into long, thin noodle-like strips
1 tablespoon unsalted butter or margarine
1 tablespoon all-purpose flour
3/4 cup low-fat milk (1%)
1/2 cup fresh grated Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon nutmeg

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. 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.

EXCHANGES
2 1/2 Starch
1 Fat

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

Nutritional Facts:

Serves: 6
Total Calories: 182
Calories from Fat: 56

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Baked Stuffed Shells or Manicotti
Baked Ziti with Eggplant
Fettuccine Alfredo
Hawaiian Pizza
Lasagna
Onion Pizza
Pizza Dough
Pizza Margherita
Rigatoni Primavera
Sausage Pizza
Spaghetti Carbonara
Spaghetti Carbonara, Creamy Version
Spaghetti with Meatballs