Lo-Fat Fettuccine With Fresh Zucchini - cooking recipe

Ingredients

2 Tbsp. lite butter
3 Tbsp. onion, finely chopped
1 1/2 c. skim milk
1 medium fresh zucchini
2 (4 oz.) cans mushroom pieces
3/4 tsp. salt
1/4 tsp. pepper
1 (12 oz.) box fettuccine
1 1/2 tsp. dried basil
3/4 c. Parmesan cheese, grated

Preparation

In large heavy saucepan, melt butter over low-medium heat. Add onion and cook 2 or 3 minutes.
Add milk and bring to boil for 2 or 3 minutes to thicken, stirring occasionally to avoid burning and boiling over.
Add thinly sliced zucchini and mushrooms; boil 3 or 4 minutes.