Zucchini ribbon pasta

Directions

Ingredients

* 3/4 pound whole-wheat fettuccini
* 2 medium green zucchini (about 1 pound)
* 2 medium yellow zucchini (about 1 pound)
* 3 tablespoons olive oil
* 4 cloves garlic, chopped
* 1 cup low-sodium chicken broth
* 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
* 1/3 cup finely minced parsley leaves, plus more for garnish
* 1 cup thinly sliced basil leaves, plus more for garnish
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon fresh ground black pepper
* Salt


In 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 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.

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 grated Parmesan (lightly packed), parsley (finely minced), basil (thinly sliced), 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.