| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings, serving size: 2 cups |
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
Instructions
- 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.
Nutrition Facts
| Calories | 490 |
| Total Fat | 16 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 5 milligrams |
| Sodium | 240 milligrams |
| Carbohydrates | 74 grams |
| Dietary Fiber | 14 grams |
| Protein | 22 grams |
Reviews
We really enjoyed this! I think it’s a great starting recipe too that you could add a red sauce to with some ground
beef. Will definitely keep this in rotation!
beef. Will definitely keep this in rotation!
Pretty good! I added shrimp and mushrooms. The recipe is definitely lacking acid though. I ended up adding the juice from 1 lemon and added lemon wedges to the side of all the servings. Next time I’ll incorporate the lemon juice a lot sooner.
Delicious!
Absolutely loved it. I added some mushrooms to it. Definitely a keeper.
With a few modifications, it was amazing! I deleted the wheat noodles, and used chili garlic sauce (instead of flakes), only used 1/4 c of chicken broth, and added a tablespoon of honey. Did I say AMAZING!! Yum.
Loved this!
The whole family loved this. Full of flavour test nice and light. Very easy to cook. A great mid week dinner option.
A delicious summer vegetarian dish! My family loved it!
FANTASTIC! I found this recipe in my files while doing a major purge. I printed it in 2008 and had never made it! I am thinking it is because I struggled with the moisture in the zucchini in past recipes. Needless to say with the advent of the spiralizer, life has changed. I spiralize the day before or the morning of, and store in a salad spinner. I add a bit of salt and let the zucchini naturally release its moisture. A couple of spins, and a roll in a towel, presto. I did add some lemon zest (1 t), but only because I had it in fridge. I will probably use 2 t for the summer. I also used veggie broth instead of chicken. The recipe is going into my “Company Worthy (casual)” folder for sure!
Very simple and delicious!