Zucchini Ribbon Pasta

By nichc

From Ellie Krieger, a healthy way to use up all that fresh zucchini from the garden!

Ingredients

• 3/4 lb whole-wheat fettuccini
• 2 medium green zucchini (about 1 lb)
• 2 medium yellow zucchini (about 1 lb)
• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese (lightly packed) plus 2 tablespoons
• 1/3 cup finely minced parsley leaves
• 1 cup thinly sliced basil leaves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• salt

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Cook pasta "al dente", 1-2 minutes less then directions state and drain.

Meanwhile, remove & discard ends from zucchini. Cut zucchinis in half lengthwise then use mandoline to slice into thin ribbons (about 1/8 inch). Stack slices and cut in half lengthwise. Reserve ribbons in large bowl, set aside.

In the pasta pot heat olive oil over low-medium heat. Add garlic and cook until soft & translucent but not brown, about 1 minute. Add zucchini and 1/4 cup broth, raise heat med-high and cook until zucchini is firm but cooked, about 3 minutes. Return pasta to pot and add remaining broth, cook 2-3 minutes, until liquid is mostly absorbed into pasta. Add 1/4 cup cheese, parsley, basil, red & black peppers. Toss to combine. Season to taste with salt. Serve with remaining cheese.

Per serving: 490 calories, 16g fat (3.5g sat), 22g protein, 74g carbs, 14g fiber, 5mg chol, 240mg sodium.