Instructions: Cook the pasta according to package directions, omitting the salt. In the last minute of cooking time, add the zucchini strips. Drain and place in a serving bowl; keep warm.

Meanwhile, in a medium nonstick skillet, melt the butter. Add the flour and cook, stirring constantly, until the mixture begins to turn a straw color, about 2 minutes (do not allow to burn). Remove from the heat and add the milk, whisking until smooth.

Return to medium heat and cook, stirring frequently, until the mixture bubbles and begins to thicken, about 2 minutes. Add the cheese, lemon juice, and nutmeg; stir until smooth. Pour over the hot pasta and toss to coat. Serve immediately.

This recipe yields 6 servings.

Serving size: 1 cup

Comments: This famous dish has been called a "heart attack on a plate," and no wonder. The original version combines a stick of butter, a cup of heavy cream, and loads of grated Parmesan cheese. Weve cut the fat drastically by using flour as a thickener rather than cream.

Another useful technique: bulking up the pasta portion with barely cooked thin zucchini strips, which look like fettuccine but contain only a fraction of the carbohydrates. If you have a vegetable slicer or mandoline, you can slice the zucchini to uniform paper-thinness. A little of our sauce goes a long way and be sure to use a good-quality fresh Parmesan cheese, such as Parmegiano-Reggiano, for best flavor.

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