As you may have seen I typically like using short pastas (I hate spaghetti, angel hair, and vermicelli). For tonight's dish it calls to cut the zucchini and squash into thin ribbons so a thin noodle is desirable and I really enjoyed having fettuccini for a change.
The dish looked and tasted great; it had a nice freshness and crunch from the veggies.
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
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 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 2 tablespoons of cheese.
Recipe courtesy of ellie krieger
I also prepped tomorrow nights crock pot ingredients. I placed them all in the pot, covered with plastic wrap and placed into the fridge. Tomorrow morning I will pull the pot out, uncover, add in the chicken and be ready to set and go!
With the orange sweet potatoes and black skinned eggplants, It looks just like Halloween. I am really starting to get in the mood for fall. We've been having cool mornings and mild, rainy days. I hope it stays this way and we have an extended fall season.