Zucchini Ribbon Pasta Recipe

Total Time:

25 minutes(Cooking)



Zucchini Ribbon Pasta Recipe


3/4 lbwhole-wheat fettuccine
2medium green zucchini (about 1 lb)
2medium yellow zucchini (about 1 lb)
3 tbspolive oil
4 clovesgarlic, chopped
1 cuplow-sodium chicken broth
1/3 cupParmesan, grated (1/4 cup + 2 tbsp)
1/3 cupfinely minced parsley leaves, plus more for garnish
1 cupbasil leaves, thinly sliced (plus more for garnish)
1/2 tspred pepper flakes
1/2 tspfresh ground black pepper


  1. In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
  2. 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. Set aside in large bowl.
  3. 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.
  4. 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.
  5. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta.
  6. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine.
  7. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tbsp cheese.

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