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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 31-40 of 53

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  • on January 22, 2009

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    I'm on WW also! How many points per serving do you think it was the way you cooked it? Diane

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  • on January 19, 2009

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    Finally a pasta dish I do not feel guilty eating!

    I am a Weight Watchers member and with some "tweaking" I made this recipe even better for my eating needs.

    I cut the olive oil down to 3 teaspoons

    I found a major brand name "CHICKEN COOKING STOCK" that was lower sodium and I increased the amount to 1.5 cups. More flavorful than their low sodium broth, and the calorie increase is minimal.

    I cut the basil down to about 9 leaves

    and halved the red pepper flakes.

    Even eating two servings and topping the pasta with 6 large shrimp made into a VERY CALORIE FRIENDLY SCAMPI recipe, I still was able to stay within my alloted daily points on Weight Watchers.

    The flavor was amazing...I would serve this to guests

    ps... a mandoline is very helpful... otherwise you will be cutting zucchini for a long time. I have a small, inexpensive plastic one, and it worked great.

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  • on January 18, 2009

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    Since I didnt have a mandoline, and didnt feel like standing and slicing all day, I just cut the veggies julienne style.
    I admit, it was a tiny bit bland, but I accidentally cooked this with 1lb of pasta instead of the 3/4 lb recommended. So, that explains that...
    Otherwise, it was delicious. Light, healthy, and very filling. Everybody in my family loved it, including the 3 year old!
    I will definitely make this again.

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  • on January 17, 2009

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    My husband and I really liked this recipe. I made it last fall from things from my
    garden. It had a good light taste that made me crave it several times later.

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  • on January 12, 2009

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    I fixed this tonight for dinner to go with the chicken parmesan. I added extra parmesan cheese, and used dried basil since I did not have any fresh. It was very tasty, and I could especially taste the red pepper flakes. May add less next time.

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  • on January 03, 2009

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    Based on the comments and the 5-star rating, I couldn't wait to try this recipe. I was so disappointed with the outcome. My family was as well and I have since removed this recipe from my recipe box and will not make it again. After following the instructions to the letter, the taste was very bland. The only thing this dish has going for it is the smell of fresh basil, otherwise it was not worth the time spent preparing it.

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  • on December 24, 2008

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    THIS PASTA DISH WAS VERY TASTY. I JUST ADDED A FEW THINGS AS WELL TO THIS RECIPE. I USED ONLY ABOUT 6 FRESH BASIL LEAVES. I THOUGHT THAT IF I USED THE FULL CUP LIKE THE RECIPE IT MAY BE OVERPOWERING. WHEN I COOKED THE ZUCHINNI ALONG WITH THE BROTH I ADDED SOME WHITE WINE. I DID NOT MEASURE THE WINE. I ADDED A HALF CUP OF THE CHEESE INSTEAD OF A QUARTER CUP. I HAD TO ADD JUST A LITTLE MORE BROTH AS WELL. WHEN I MIXED THE INGREDIENTS WITH THE PASTA I ALSO ADDED BABY SPINACH AND I HALVED ABOUT 10 GRAPE TOMOTOES. GREAT DISH ELLIE.

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  • on September 21, 2008

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    This entailed a lot of work. I had to used dried herbs because I couldn't find fresh at my grocery store so that might be the reason for lack of flavor.

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  • on September 02, 2008

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    Very easy to put together, even my three children will eat the zucchini with the pasta.

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  • on August 28, 2008

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    For a recipe with few ingredients, this is very tasty. Both my husband and I loved it. I'm not a fan of fresh basil but it totally works.

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