1 (12 ounce) package uncooked yolkless noodles
3 tablespoons olive oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces lowfat cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
* Can add mushrooms,shredded carrots, or other fresh veggies, fresh garlic and other herbs to kick it up a bit.
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