Try this Zucchini ribbon pasta recipe, or contribute your own.
Suggest a better descriptionIn 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 the zucchini and discard. Cut zucchini in half lengthwise. Using a mandolins or sharp knife, slice zucchini into very thin slices (about 1/8-inch), 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 zucchini ribbons and 1/4 cup of chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm, about 3 minutes. Return pasta to the pot and add remaining chicken stock; cook for 2 or 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 Parmesan cheese.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 488 | ||
Calories from Fat: 198 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 141.7mg | 5 % | |
Potassium 304.7mg | 8 % | |
Total Carbohydrate 67.8g | 20 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 58.4g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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