Wednesday, August 13, 2008

Zucchini Ribbon Pasta

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.

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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 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.

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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!

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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.

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