Zucchini Ribbon Pasta

Show: Healthy Appetite with Ellie Krieger Episode: Buon Appetito

Rated: 4 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings, serving size: 2 cups

Times:

Prep: 25 min
Inactive Prep: --
Cook: 15 min
Total:: 40 min

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Ingredients

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

Directions

In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.

Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.

In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-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 tablespoons of cheese.

Per Serving:

Calories 490; Total Fat 16 g; (Sat Fat 3.5 g, Mono Fat 8 g, Poly Fat 2 g) ; Protein 22 g; Carb 74 g; Fiber 14 g; Cholesterol 5 mg; Sodium 240 mg

Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium

Good source of: Pantothenic Acid, Zinc

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Comments & Reviews

recipe Zucchini Ribbon Pasta
Cheryl Roswell, GA 01-09-2010
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Easy and very flavorful
Rated: 5 stars out of 5

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.Read more
recipe Zucchini Ribbon Pasta
Lynne Austin, TX 10-14-2009
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AMAZING!!!
Rated: 5 stars out of 5

Made this last evening for a quick light dinner before going to the gym. All I can say is "WOW!!!" Even the Hubs said it... was great and he's always turned up his Sicilian nose to whole wheat pasta!! It will definitely be on our regular dinner list!Read more
recipe Zucchini Ribbon Pasta
Donna Beaver Falls, PA 09-08-2009
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Needs Some Tweeking, but.....
Rated: 4 stars out of 5

I have to agree with the other posts... too bland. My husband liked it, and I couldn't taste anything but the red pepper... flakes. What would Paula Deen do? Add Butter! Once we added a few tablespoons of butter it was absolutely fantastic. So to all of you who tried this and couldn't eat it because it was too bland, try it again and this time add butter before serving. Of course adding the butter doesn't make it healthy, but boy is it good! I used SmartBalance. I will definitely make this again. Read more
recipe Zucchini Ribbon Pasta
Jill Magnolia, DE 08-29-2009
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Loved it!!
Rated: 5 stars out of 5

I would eat this as a main dish...absolutely delicious! I can't say I followed the recipe to the letter, but I used all the... ingreditents and probably added a touch more salt. LOVED IT!!Read more
recipe Zucchini Ribbon Pasta
C Macon, GA 03-11-2009
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Healthy and Satisfying
Rated: 4 stars out of 5

I also modified slightly. I used about half EVOO and half unsalted butter to sautee the garlic and zucchini in. I also only... used green zucchini and bumped up the red pepper slightly. I substituted low sodium beef broth because I had an open container and I found the dish very tasty- not heavy but satisfying. Was very quick to make too-- perfect for a weeknight supper!Read more
recipe Zucchini Ribbon Pasta
Moumita Seattlew, WA 02-23-2009
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I modified this and it came out great
Rated: 4 stars out of 5

I didn't add the yellow squash and just had the Zucchini ribbons . I didn't have a mandolin so used a potato peeler to make... the ribbons. I kind of anticipated the recipe may come out bland so I added 1 tsp of red pepper. This is a great vegetarian pasta dish and is healthy tooRead more