Fettuccine Alfredo with Zucchini

Ingredients:

• 340 g fettuccine pasta, preferably whole grain
• 2 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 2 medium zucchinis (220 g each)
• 1 tbsp. premium flour
• 1 cup chilled milk with 1% fat content
• 0.5 cups semi-skimmed condensed milk without sugar
• 0.5 tsp salt + more to taste
• 3/4 tbsp. freshly grated parmesan
• 1/4 cup finely chopped fresh parsley leaves

Preparation:

1. Trim the ends of the zucchini and discard. Using a mandoline or a sharp knife, slice the zucchini very thinly lengthwise. Stack the slices and use a knife to cut into long, 0.5 cm-thick strips.
2. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add 1 clove of garlic and cook for 30 seconds. Add the zucchini strips, cover, and cook, stirring occasionally, until the zucchini is tender, about 6 minutes. Transfer the zucchini to a bowl.
3. Cook the pasta until al dente according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
4. Meanwhile, prepare the sauce. Stir the flour into the milk until completely dissolved. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium-high heat. Add the remaining garlic clove and cook for 30 seconds. Add the milk mixture and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and simmer the sauce, stirring, for 2 minutes. Add the unsweetened condensed milk, salt, and cheese and cook, stirring, until the cheese melts, about 1 minute. Season with salt to taste.
5. Add the sauce, zucchini, and 3 tablespoons of parsley to the pasta pot and stir to distribute evenly. Add a little of the pasta water if the sauce is too thick.
6. To serve, spoon 2 cups of pasta onto each plate and sprinkle with the remaining parsley.
   
   
   Excellent source: calcium, copper, fiber, folate, iron, magnesium, manganese, molybdenum, niacin, phosphorus, potassium, protein, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin K
   
   Source: iodine, pantothenic acid, vitamin A, vitamin B12, vitamin D