What’s better than a tasty bowl of pasta? Why, a tasty bowl of zucchini pasta! What’s not to love about a great big bowl of delicious zucchini and spices? This fresh, easy-to-make entrée is a delicious meal in and of itself, or it can be paired with sides!
Let’s get into how you make this tasty meal!
Fresh Zucchini Pasta
What You’ll Need
- 2 medium green zucchini
- 2 medium yellow zucchini
- 1 pound of whole-wheat fettuccini
- 3 tablespoons of olive oil
- 1/3 cup of grated Parmesan
- 1/4 cup of parsley leaves
- 3 cloves of chopped garlic
- 1 cup of vegetable broth
- 1 cup thinly sliced basil leaves, plus more for garnish
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fresh ground black pepper
How to Make It
Get a large pot and salt a bit of water. Add the pasta and cook until it’s al dente, which will be about a minute less than the packaging recommends. While the pasta is cooking, slice up the zucchini into ribbons. Do that by cutting off the ends, slicing them lengthwise and then carefully slicing into thin ribbons. Try to keep a bit of skin on them, and then set them aside when you’re done.
Meanwhile, heat olive oil in low heat in a medium pan. Cook the garlic in the oil for about a minute. Add a quarter of a cup of vegetable broth and the zucchini, then raise the heat to medium. Cook for about three minutes: the zucchini should be cooked but not quite soft yet. Once the pasta is done, drain it and add the contents of the pan to the pasta bowl.
Add the remaining vegetable broth and cook for about two and a half minutes. Once the broth is mostly cooked into the pasta, add some of the parmesan. Then, throw in the red pepper flakes, the black pepper, the parsley and the basil. Season to taste with salt, then garnish with some basil and parsley. You can also garnish with the remaining parmesan. Serve and enjoy!