Cream Pasta Sauce With Zucchini

This is AWESOME pasta sauce! Much different than alfredo-ish sauces, which I don't like. This one could be healthy, depending on which ingredients you use. I found the original version of this in a cookbook I received as a gift, but this is very different from that recipe.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 2 1⁄2 tablespoons butter
• 7 -8  garlic cloves, minced (LOTS I added like 7 or 8!)
• 1  tablespoon plain flour
• 1  cup sour cream (I used FF)
• 1  cup half-and-half (I've used both) or 1  cup milk (I've used both)
• 1  tablespoon lemon juice
• 1  whole zucchini (julienned or shredded)
•  fresh shredded parmesan cheese, to taste (optional)
•  black pepper (optional)

Directions

1. Melt butter in saucepan.
2. Cook minced garlic in butter for 3-4 minutes or until soft.
3. Stir in flour; cook for one minute, stirring constantly.
4. Add sour cream, milk, and lemon.
5. Cook until heated through.
6. Add zucchini, and cook just until bubbly.
7. Add to pasta (I use this with my tortellini recipe).
8. Add parmesan and black pepper to taste.