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Zucchini Ribbon Pasta Recipe

Zucchini Ribbon Pasta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 11-20 of 53

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  • on May 25, 2011

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    Excellent Recipe, I love it so do my family. Thanks Ellie

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  • on May 09, 2011

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    very good. at first i was thinking twice, but im so glad i made it! my kids loved it and didnt ask if it was squash. will do again!

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  • on April 05, 2011

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    Really creamy and tastey -what my family refers to as a "have-again". This one is going in our weeknight repertoire FOR SURE. Even better the next day warmed up for lunch.

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  • on January 14, 2011

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    If 450 calories and 79g of carbohydrates is Ellie's idea of "Healthy," I give up. How about leaving the pasta out, all together, that might help "lighten" things up. . .

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  • on November 04, 2010

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    Second time eating zucchini and the recipe was great! I also added a little heavy whipped cream, but would recommended as is

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  • on August 09, 2010

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    I didn't have fettucine so I used lasagne noodles. The curly edges made the dish look elegant. I also added a little white wine (good for the heart, tiny bit of butter and just a smidge of heavy cream. I love the little bit of heat that the red pepper flakes give this dish. I also added oregano and omited the parsley, which I didn't have on hand. Overall, I'd order it in a restaurant.

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  • on April 26, 2010

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    Great texture and flavor. My husband is not a pasta lover...this one made the top.
    Healthy and good. Thanks so much!!

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  • on April 25, 2010

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    I've made this a few times now. It's turned out awesome every time. Instead of fresh herbs, i used dried and its really flavorful. I also just sliced the zucchini and yellow squash instead of into ribbons. Its quick, satisfying, and nice to go vegetarian once in a while. Definitely would recommend it and i have to some vegetarian friends. Thanks for a new staple Ellie!

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  • on April 20, 2010

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    WAYYYY TOO MUCH basil if you ask me!! My whole dish turned out green! Other than that, it probably woulve been bland so next time I may try adding some half anf half and butter? If you want to open up your nasal cavities, though, I suggest you keep the basil!

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  • on January 09, 2010

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    I am not the greatest cook and I'm married to a man who cooks as well as any professional -so I am always hesitant to try something new.
    This was easy to prepare, looked great, smelled great and tasted just wonderful.
    He raved about it. It was delicious! We had it with sauteed pheasant (my husband's contribution to dinner. Just wonderful.
    This could ea silt be a meat-free entree for a week-night dinner.

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