Zucchini and Corn Pasta

Cook the pasta according to the instructions on the package. Once cooked, drain the pasta, and set it aside.

In a small bowl, combine the milk of your choice with 1 teaspoon of lemon juice. Set it aside.

In a large skillet, melt the I Can't Believe It's Butter Light over medium heat. Add the sliced zucchini and corn to the skillet, and sauté for a few minutes until the vegetables become tender.

Sprinkle the lemon pepper and crushed red pepper over the sautéed vegetables.

Push the sautéed vegetables to one side of the skillet, making space to prepare a roux. In the cleared space, melt the butter and whisk in the flour. Stir the mixture until it forms a smooth paste.

Gradually pour the milk and lemon juice mixture into the skillet, stirring continuously to combine it with the roux. The sauce should start to thicken and coat the vegetables.

Gently incorporate the cooked pasta into the skillet, ensuring it gets evenly coated with the sauce. To further enhance the creaminess, pour in 1/2 cup of the pasta water.

Drizzle an additional teaspoon of lemon juice over the pasta to brighten the flavors. Sprinkle grated Parmesan cheese on top.

Plate the zucchini and corn pasta, and garnish with a sprinkle of fresh herbs, such as basil or parsley, if desired.