Bacon, Basil, and Zucchini Alfredo

Ingredients

• 3 ounces, weight Spaghetti
• 1 teaspoon Butter
• 1 teaspoon Flour
• ¼ cups Skim Milk
• 2 teaspoons Parmesan Cheese
• Salt And Pepper
• ½ whole Medium Sized Zucchini, Grated
• ⅛ teaspoons Red Pepper Flakes
• 1 slice Bacon, Cooked And Crumbled
• 1 whole Large Fresh Basil Leaf, Torn

Preparation Instructions

1. Cook the spaghetti to al dente in boiling, salted water. Drain and set aside.
2. Meanwhile, make the Alfredo sauce. Melt butter over medium heat in a small pot. Once melted, whisk in the flour and cook for 1 minute. Reduce the heat to medium-low. Gradually add the milk, whisking after each addition to remove lumps. Let cook, stirring occasionally, until thick enough to coat the back of a spoon. Stir in the cheese and sprinkle with salt and pepper. Keep over low heat.
3. Cook the grated zucchini in a small pan over medium high heat for 2-3 minutes. Sprinkle with a pinch of red pepper flakes and some salt and pepper. Stir into the Alfredo sauce along with the bacon and cooked spaghetti. Place in a serving dish and top with the fresh basil.