Ingredients
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2 tablespoons butter
1/2 cup heavy cream
1 clove garlic, crushed
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
8 ounces zucchini, cut into thin strips with a vegetable peeler
Directions
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Heat butter and garlic in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley and serve. Toss with 1 pound cooked whole wheat fettucine and zucchini strips. (Lightly cook zucchini by tossing into pasta water just before draining.) Tip: Add 2 tablespoons pasta cooking water if needed for moistness