Zucchini Ribbon Primavera

By á-40713

From The Pampered Chef

Ingredients

• 2 tsp (10 mL) olive oil
• 3 large shallots
• 4 garlic cloves, pressed
• 3 1/4 cups (800 mL) unsalted chicken stock, divided
• 3/4 cup (175 mL) dry white wine such as Chardonnay
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) coarsely ground black pepper
• 6 oz (175 g) uncooked protein-enriched multigrain thin spaghetti noodles
• 2 medium zucchini
• 2 medium carrots, peeled
• 1 medium red bell pepper
• 1/2 cup (125 mL) loosely packed fresh basil leaves
• 3 oz (90 g) reduced-fat cream cheese (Neufchâtel), softened
• 3/4 oz (20 g) Parmesan cheese (see Cook’'s Tip)

Details

Adapted from new.pamperedchef.com

Preparation

Step 1

Heat oil in 12" skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Finely chop shallots and add shallots and garlic to skillet; cook 30-45 seconds or until fragrant. Add stock, wine, salt and black pepper; cook, covered, 3-4 minutes or until simmering. Add noodles; cook, covered, 7-8 minutes or until noodles are tender, stirring occasionally.

Meanwhile, cut zucchini and carrots into julienne strips. Thinly slice bell pepper and coarsely chop basil. Add cream cheese to dkillet; stir until fully incorporated using. Remove skillet from heat. Add zucchini, carrots, bell pepper and basil; toss gently using tongs. Divide pasta among serving plates; garnish with shaved Parmesan cheese.

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Yield:

4 servings of 1 1/4 cups pasta

Nutrients per serving:

Calories 360, Calories from Fat 90, Total Fat 10 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 20 mg, Sodium 450 mg, Total Carbohydrate 42 g, Fiber 5 g, Protein 18 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 1 vegetable, 1 high-fat meat (2 1/2 carb)

Cook's Tips:

Substituting protein-enriched multigrain pasta for regular pasta in meatless recipes is an easy way to add protein and fiber to your diet.

Use Vegetable Peeler to shave Parmesan cheese.