The long ribbons of zucchini meld gorgeously with the delicate noodles in this light, easy and quick pasta recipe of Zucchini Ribbon Pasta. Try Zucchini Ribbon Pasta recipe and share your comments.
3/4 pound whole-wheat fettuccini
2 medium yellow zucchini (about 1 pound)
3 tablespoons olive oil
2 medium green zucchini (about 1 pound)
1 cup low-sodium chicken broth
1/4 cup grated (1-ounce) Parmesan (evenly packed), with two tablespoons
4 cloves garlic, chopped
1/3 cup thinly crushed parsley leaves, with some extra for garnish
1 cup finely cut basil leaves, with extra for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
In a big pasta pot, cook pasta “al dente”, 3-4 minutes less than the package directions call for. Drain.
In the meantime, chop off edges of zucchini and throw away. Cut zucchini in half end-to-end. With a mandoline, or cautiously with a sharp knife, cut zucchini into very fine (almost 1/8-inch) slices, trying to put some skin on each piece for some color. Pile slices and cut in half lengthways. Set aside zucchini ribbons in a big bowl.
In the pasta bowl, heat the olive oil on low-medium flame. Put in garlic and cook until squashy and lucent but not browned, almost 1 minute. Put in zucchini ribbons and 1/4 cup chicken broth, increase heat to medium-high and stir until zucchini is still a bit hard but just cooked, almost 3 minutes. Put back pasta to pot and include left over chicken stock; cook for 3-4 minutes, until liquid has mostly soaked up into the pasta. Put in 1/4 cup of the Parmesan, parsley, black pepper, basil, red pepper flakes and toss to mix well. Season with salt, as you like. Serve garnished with extra parsley, basil and the left over 2 tablespoons of cheese.