I love how this pasta tastes so fresh. It’s a lite take on alfredo, which feels too heavy to me. I enjoy the crisp zucchini strips that add character.

Here are a few notes you may want to take into consideration before you make this dish:

You will drain hot cooked pasta and onions over the squash ribbons. The ribbons will soften just enough to keep their fresh texture. You do not cook the squash.

The red onion slices will be added to the boiling pot of pasta. If you are using boxed pasta the onion should be added in the last 2 minutes of cooking – just enough time to remove its harsh bite. If you are using fresh pasta, put the onions in when you cook the pasta.

1 medium zucchini (about 8 ounces)

1 medium summer squash (about 8 ounces)

8 ounces uncooked fettuccine

½ cup thinly sliced red onion

1 cup 2% reduced-fat milk

1 ½  tablespoons all-purpose flour

1/3 cup heavy cream

½ cup chopped fresh tarragon, basil or parsley

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Shave squash into thin strips using a vegetable peeler or mandoline slicer; place the slices in a colander.

Bring a large saucepan filled with water to a boil. Add pasta (if boxed cook for 6 mins). Add red onion; cook 2 minutes more. If you are using fresh pasta put the onion and pasta in at the same time and cook 2 minutes.

Drain pasta mixture over squash in colander.

Return pan to medium-high heat.  Add milk and flour; bring to a boil.  Cook 1 minute or until slightly thickened, stirring constantly.  Stir in cream; cook for 1 minute.  Add pasta mixture, stirring to coat.  Stir in the herbs salt, and pepper.

Serve immediately.