I love creamy pasta sauce, and this one is a cinch.
3 TBS. butter
2-3 TBS. flour
1/2 tsp. garlic salt
1/2 tsp. minced garlic
1 cup half and half or cream (use milk if you want less fat, just add more flour to thicken)
1/2 can petite diced tomatoes
1 c. zucchini, grated into large shreds
1/2 c. shredded parmesan, divided
Melt butter in frying pan on med-high. Add flour, garlic salt, pepper and minced garlic, stir well into butter to create a roux (thick paste). Slowly add cream and continue to stir until incorporated, reduce heat if thickening too much. Add 1/2 can of petite diced tomatoes, zucchini shreds and 1/3 c. parmesan cheese. Stir until cheese is melted. Pour over hot pasta. Sprinkle with remaining cheese. Serve with crusty french bread and roasted chicken. mmmmmmmm.