Fettuccini Alfredo with Zucchini Ribbons

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 medium zucchini (about 8 ounces each)
• 12 ounces Fettuccini pasta, preferably whole wheat
• 1 tablespoon all-purpose flour
• 1 cup cold 1% low-fat milk
• 1/2 cup evaporated skim milk (not condensed milk)
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves

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