How To Make Zucchini Ribbons and Pasta
Zucchini ribbons give this pasta dish a great in-season freshness. The sauce is a tasty combo of cream cheese, basil, olive oil, & a pop of lemon juice.
- 1medium zucchini
- 2tspolive oil,divided
- 10ozgrape tomatoes,(about 2 cups)
- kosher salt
- black pepper
- 3clovesgarlic,finely minced
- 1cuplow sodium chicken broth
- 3ozfat-free cream cheese
- 1cupbasil,very loosely packed and chopped
- 1tbsplemon juice,fresh squeezed, more if desired
Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices.
Cut each of those slices into long pieces, about the same size as the fettuccine. Set zucchini aside.
Heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper.
Cook, stirring frequently, for about 3 to 4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside.
Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30 to 60 seconds. Add chicken broth.
Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1 to 2 minutes and then reduce heat to low.
Place cream cheese in a microwave-safe bowl and soften for 20 to 30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.
Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine.
Taste sauce and season with salt and pepper to taste. (Lemon lovers can also squeeze in extra lemon juice at this point.)
When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender.
Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.
- Calories: 290.88kcal
- Fat: 4.06g
- Saturated Fat: 0.79g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 50.65g
- Fiber: 3.52g
- Sugar: 5.99g
- Protein: 13.58g
- Cholesterol: 2.55mg
- Sodium: 634.77mg
- Calcium: 122.71mg
- Potassium: 574.63mg
- Iron: 1.60mg
- Vitamin A: 53.07µg
- Vitamin C: 21.74mg
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