fettuccine fiend. [zucchini, squash & parmesan fettuccine]

Italian food is one of my many weaknesses. All of the pasta, bread, cheese….carbs—there’s really not much to complain about.

My mom and I made this Ellie Krieger recipe for zucchini ribbon pasta—a healthier alternative to fettuccine alfredo or pasta with marinara sauce. We made a few alterations to the recipe, and the pasta turned out absolutely delicious with an abundance of flavor. I ate this dish for dinner and even packed it for lunch the very next day.

Recipe:

3/4 lbs. Al Dente brand spinach and egg fettuccine

2 medium green zucchini, about 1 lb.

2 medium yellow zucchini, about 1 lb.

3 tbsp. olive oil

4-6 cloves garlic, chopped

1 cup homemade chicken broth

1/4-1/2 cup finely grated parmesan (lightly packed), plus 2 tbsp.

1/4 cup finely chopped chives

1/2 tsp. red pepper flakes

Salt & pepper to taste

Directions:

In a large pasta pot, cook pasta until al dente, 1 or 2 minutes less than the package instructions call for. Drain noodles.

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 homemade 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 broth; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the parmesan, chives and red pepper flakes; toss to combine. Season with salt and pepper, to taste. Garnish with chives and 2 tbsp. of parmesan.