Photo: Zucchini Ribbon Pasta Recipe
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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By BoSoxBrent
Elkridge, MD
on January 28, 2013
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What a great recipe. I made this tonight for the first time for my family and my 1-year old daughter absolutely loved it! She kept saying "mo mo" wanting more. Eventually we had to cut her off, but I'm sure she'll be enjoying leftovers for lunch in a day or two. My wife and I loved it as well. It was easy to put together and a relatively quick add on to your basic pasta night. It's great for those who get tired of the same old tomato, pesto, or alfredo sauce too!
The only part I had to change was the zucchini ribbons. I don't have a mandoline or the knife skills to actually pull off the thin slicing of the zucchini, so I just cut the zucchini into thin vertical slices. It was just as good (although I think I want to buy a mandoline so I can do it right next time.
I highly recommend everyone try this one out, especially if you have children. I'll definitely be keeping this in my book of "go to recipes."
By fayfay1234
Hartford, CT
on July 25, 2012
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Just made this tonight and it was awsome!! So yummy and I was a little worried because some of the reviews said it wasn't very flavorfull. I added some salt to the pasta water and added some turkey bacon at the end and it was very flavorful but not over powering. I think it would have been fine even without the bacon. I love how versatile it is...you can add almost anything! Thanks foodnetwork for a healthy pasta dish!
By lilorchid82
Wichita, KS
on June 08, 2012
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Closer to 3.5. This is a very healthy recipe, but it lacks flavor...I added chicken sausages sauteed in o.o. and garlic...This added the savoriness that the dish lacked. I followed the directions otherwise. My husband enjoyed this, so I can see myself making this again. O, and 4lbs of zucchini seems a little overkill. I likely used only 2lbs. Also, I'd like to comment that the calorie count for this dish is not outrageous. Whoever who thinks it is, ought to check the nutrition sheet for Olive Garden or Macaroni Grill. It's all relative...and all the ingredients are sound.
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