ZUCCHINI RIBBON PASTA
Ingredients:
3/4 pounds fettuccini, cooked
3 yellow and green zucchini with skin
2 tablespoons olive oil
4 garlic cloves
1 cup chicken broth, fat free, reduced sodium, canned
1/4 cup parmesan cheese, grated
1/4 cup parsley, chopped
1/2 cup basil leaves, chopped
1/2 teaspoon crushed chili pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon salt
Directions:
1. Cut zucchini in half crosswise. Then slice zucchini lengthwise in thin strips. Then slice again lengthwise into thinner strips.
2. Cook garlic in oil until soft.
3. Add zucchini and 1/4 cup of broth. Cook until zucchini is just tender, about 3 minutes.
4. Add rest of broth to cooked pasta and cook until liquid is absorbed into pasta. Add rest of ingredients and toss.
Serves 6
Adapted from: foodnetwork.com, Ellie Krieger
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Nutrition Facts |
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| Serving Size: 1 Cup |
% Daily Value |
|
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| Calories 290 Calories from fat: 20 | |||
| Total Fat 8g |
12% |
|
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| Saturated Fat 1.5g |
8% |
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| Cholesterol 5mg |
2% |
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| Sodium 250mg |
10% |
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| Total Carbohydrate 45g |
15% |
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| Dietary Fiber 2g |
8% |
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| Sugars 4g |
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| Protein 10g |
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| Vitamin A 15% Vitamin C 35% | |||
| Calcium 10% Iron 8% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: how to cook zucchini, pasta and vegetables, recipes with zucchini, zucchini recipes