I forgot about this recipe, but have dusted it off to bring to a friends house this weekend for a pasta party.

I think I got it out of Cooking Light a zillion years ago.

In todays world, you can use whole-wheat pasta and make it totally dietetically correct!

Pardon me if I've posted it before. :)

Enjoy.

Sue

Pasta with Zucchini and Prosciutto- Lite

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 oz. Pasta -- (rigatoni or penne)

1 1/2 T. Reduced-calorie margarine

1 1/2 T. Flour

1 C chicken broth -- halved

1/2 C 1% milk

1/4 C Grated Parmesan cheese

1 oz. Prosciutto

Freshly ground pepper

3 Medium Zucchini -- peeled, chopped

Cook pasta. Drain.

Sauce

Melt margarine in a small sauce pan.

Add flour, mix well to a thick paste.

Cook for 2 minutes over med-high heat, stirring constantly.

Add ½ C. chicken broth and milk.

Wisk constantly over med-high heat until thickened.

Add cheese, prosciutto, and pepper.

Meanwhile, cook zucchini in remaining chicken broth until crisp-tender.

Toss past in sauce; top with zucchini.