• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound whole-wheat fettuccini

  2. 2 medium green zucchini (about 1 pound)

  3. 2 medium yellow zucchini (about 1 pound)

  4. 3 tablespoons olive oil

  5. 4 cloves garlic , chopped

  6. 1 cup low-sodium chicken broth

  7. 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus

  8. 2 tablespoons

  9. 1/3 cup finely minced parsley leaves , plus more for garnish

  10. 1 cup thinly sliced basil leaves, plus more for garnish

  11. 1/2 teaspoon red pepper flakes

  12. 1/2 teaspoon fresh ground black pepper

  13. Salt

Instructions Jump to Ingredients ↑

  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. Reserve zucchini ribbons in a 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. 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 .

  4. Per Serving:

  5. 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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