Total: 40 min
Prep: 25 min
Cook: 15 min
Yield: 4 servings
serving size: 2 cups
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
Cook pasta "al dente" in a large pasta pot, 1 or 2 minutes less than the package directions. Remove the drain.
Meanwhile, cut the zucchini ends and discard them. Cut the zucchini in half lengthwise.
Using a Mandoline or a sharp knife, slice zucchini into extremely thin (about 1/8-inch) slices, keeping some skin on each piece for color.
Cut the pieces in half lengthwise after stacking them. In a large mixing bowl, place the zucchini ribbons.
Heat the olive oil in a pasta pot over low-medium heat. Cook until the garlic is soft and translucent but not browned, about 1 minute.
after adding zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and Cook until zucchini is still slightly firm but just cooked, about 3 minutes.
Return the pasta to the pot and add the remaining chicken stock; cook for 2 to 3 minutes, or until the liquid is fully absorbed.
Toss mix 1/4 cup Parmesan, parsley, basil, red pepper flakes, and black pepper. To taste, season with salt.
Garnish with more parsley, basil, and the remaining 2 tablespoons of cheese.