Two-Cheese Fettuccine Primavera

This lightened-up primavera pulls off a creamy cheese sauce with skim milk and a spoonful of flour, so the result tastes indulgent without the butter and heavy cream of the original. Fat-free mozzarella melts into a glossy coat, while a shower of real Parmesan at the end brings back the savory sharpness skim sauces tend to lose.

The microwave does the heavy work for the sauce, which keeps the kitchen cool and the cleanup minimal. Whisking the flour and milk in a glass measuring cup is basically a one-pot bechamel: heat in short bursts, whisk between each, and the sauce thickens without any risk of scorching. Broccoli and pepper get a quick microwave steam on the side so they stay bright green and snappy.

Kitchen Tips

• Whisk every 2 minutes while the sauce microwaves. Starches settle and clump if left alone.
• Cook the fettuccine one minute shy of package directions. Residual heat from the sauce finishes it perfectly.
• Add mozzarella off the heat. Fat-free cheese scorches fast and turns rubbery if over-cooked.
• Do not skip the Parmesan. It carries most of the flavor in a low-fat sauce and is worth the real-deal version.

Variations

• Swap broccoli for asparagus, snap peas, or zucchini ribbons, depending on the season.
• Use whole-wheat or gluten-free pasta for extra fiber or dietary needs.
• Stir in cooked chicken breast or shrimp to turn the side into a main.