Zucchini Noodle Alfredo

• 3 medium zucchini
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 large clove garlic, finely chopped
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 tsp. potato starch
• 1 cup low-fat milk
• 2 oz. (1/4 of 8-oz. package) PHILADELPHIA Cream Cheese, cut into 1/2-inch chunks
• 1/4 cup grated Romano cheese
• 3 Tbsp. chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Freshly ground black pepper, to taste

1. Cover large baking sheet with double layer of paper towels.
2. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet.
3. Let stand 4 hours.
4. Heat oil in large nonstick skillet on medium heat.
5. Add zucchini; cook 2 min., stirring occasionally.
6. Remove from skillet; cover to keep warm.
7. Melt butter in same skillet on medium-low heat.
8. Add garlic and lemon zest; cook 1 min., stirring frequently.
9. Whisk in potato starch; cook and stir 1 min.
10. Gradually stir in milk; cook 2 to 3 min.
11. or until thickened, stirring constantly.
12. Add cream cheese and Romano; cook and stir 1 to 2 min.
13. or until cream cheese is completely melted and sauce is well blended.
14. Stir in parsley.
15. Add zucchini; mix lightly.
16. Serve topped with Parmesan and pepper.

zucchini, olive oil, unsalted butter, clove garlic, lemon zest, potato starch, lowfat milk, philadelphia cream cheese, romano cheese, parsley, parmesan cheese, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/zucchini-noodle-alfredo-175804.aspx (may not work)