- 4
Ingredients
- 3/4 pound whole wheat fettuccini
- 2 medium green zucchini about 1 pound
- 2 meduim yellow zucchini about 1 pound
- 3 tbsp olive oil
- 4 cloves garlic, chopped
- 1 cup low sodium chicken broth
- 1/4 cup greated parmesan plus 2 tbsp
- 1/3 cup finely minced parsley leaves, plus more for garnish
- 1 cup thinly sliced basil leave, plus more for garnish
- 1/2 tsp red pepper flakes
- 1/2 tsp fresh ground black pepper
- salt
Preparation
Step 1
1. in a large pasta pot, cook pasta al dente, 1 to 2 minutes less than the package instructions call for.
2. slice off ends of zucchi and discard. cut zucchini in half lenghtwise. using a mandoline, or with a sharp knife, slice zucchini into very this slices 1/8 inch, trying to keep some skin on each piece for color. stack slices and cut in half lenghtwise.
3. in the pasta pot, heat the olive oil over low med heat. add garlic and cook until soft and translucent but not browned, about 1 min. add zucchini ribbons and 1/4 cup chicken broth, raise heat to med high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. return pasta to pot and add remaining chicken stock, cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. add 1/4 cup of the parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. season with salt to taste. serve garnished with additional parsley, basil and the remaining 2 tbsp of cheese.