Papardelle Vegetable ?Pasta? Carbonara

Fill a soup pot with water and bring the water to a boil. Using a vegetable peeler, peel thin strips of each vegetable (zucchini and carrot) to make wide “noodles.” You should end up with about 5 cups of vegetable “noodles”. Take care to avoid the seeds in the zucchini. Boil the vegetable “noodles” for 2-4 minutes or until just softened. Drain and lay out in a single layer on a baking sheet to dry. In a medium nonstick sauté pan, add the olive oil over medium-low heat. Sauté the turkey bacon and onion until the onions begin to soften. Add the garlic and cook for an additional two minutes. Stir in the flour and let it cook for 2 minutes. Stir in the milk and cheese and bring to a boil, scraping the bottom of the pan to incorporate all of the flour until thickened. Once thickened, add the vegetable “noodles” and toss gently to coat. Season with salt (optional) and ground black pepper, and stir in the parsley. Serve immediately. Choices: 1/2 Carbohydrate, 1 Vegetable, 1 Lean Protein, 1/2 Fat