Ingredients Jump to Instructions ↓

  1. 3/4 pound whole-wheat fettuccini

  2. 2 medium yellow zucchini (about 1 pound)

  3. 3 tablespoons olive oil

  4. 2 medium green zucchini (about 1 pound)

  5. 1 cup low-sodium chicken broth

  6. 1/4 cup grated (1-ounce) Parmesan (evenly packed), with two tablespoons

  7. 4 cloves garlic, chopped

  8. 1/3 cup thinly crushed parsley leaves, with some extra for garnish

  9. 1 cup finely cut basil leaves, with extra for garnish

  10. 1/2 teaspoon red pepper flakes

  11. 1/2 teaspoon fresh ground black pepper Salt Recipe In a big pasta pot, cook pasta "al dente",

  12. 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.

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