This alfredo tasting dish is refreshing, light and will have them begging for more!
Makes: 7 servings (4.3 oz. cooked noodles with 1/3 c. sauce)
14 oz. dry extra wide egg noodles (I use Ronzoni smart taste)
2 tsp. minced garlic
2 c. minced zucchini
1/2 c. fat free milk
4 oz. cream cheese
2 Tbs. parmesan romano grated cheese
1/8 tsp. black pepper
Bring water to boil, add noodles and cook until al dente, about 8 minutes.
Meanwhile, in large saute pan, add garlic and zucchini. Cook on medium heat, stirring occasionally until zucchini is softened, about 8 minutes. Add milk and cream cheese. Stir until cheese melts. Add parmesan. Sprinkle with dash of pepper and stir to incorporate. Remove from heat.
Drain noodles. Add 4.3 weighed ounces noodles per dish. Top with 1/3 cream sauce. Serve immediately.