Penne with Zucchini Alfredo

So, tonight I was going to make this, but realized too late (ie I had already gone to Walmart in the morning and wasn't about to go back) that my carrots went bad. So that was out. Since I had gone all the way to Walmart earlier this morning to get a zucchini, I thought I may as well figure out something to do with it. Well, I almost always have ingredients to make alfredo sauce (except for the heavy whipping cream) and I always have pasta. "Combine the three," my little brain thought to itself. "Hmm..." I thought "that actually might be okay." Well, that's exactly what I did and guess what? It was surprisingly delicious! Oh and it was EASY and quick. So maybe you think it sounds gross with the zucchini, but just try it.

Penne with Zucchini Alfredo
1-2 zucchini, diced
2 tbs olive oil
garlic, salt, & pepper to taste
1/2 cup butter
1/2 cup 1% milk (yes, I substituted for cream bc not only is it less fattening, it's what I had)
3/4 cup freshly grated parmesan cheese
cooked whole grain penne pasta
-Saute zucchini in olive oil, garlic, salt and pepper until tender.
-In a small saucepan, melt butter. I added 4 tbs flour at this point, and added more milk later to thin it down. It turned out great. I just wanted to make sure it was thick enough with the milk and thought it wouldn't turn out very smooth if I tried to add flour after the milk. Add milk and stir until heated through. Stir in cheese until melted and smooth.
-Add alfredo sauce (see step above) to skillet with zucchini and simmer and stir until desired consistency.
-Serve over warm cooked pasta of choice.

*I think fresh mushrooms and grilled chicked would be great additions to this. Since we don't ever have either fresh mushrooms or chicken in our fridge, I didn't get to try it. But, I assure you, I will someday and I am sure it will be delicious.