Zucchini Ribbon Pasta

• servings: 4 cups
• active time: 25 minutes
• total time: 40 minutes

Ingredients

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

1/2 cup sun dried tomatoes

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

Directions

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

Cut 1.5lbs of chicken breast into thin strips or bite-sized cubes and sauté. Set aside.

While chicken is cooking, 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 (2mm) 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, 1/2 cup sun dried tomatoes, 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.

Nutrition

• Calories: 490
• Total Fat: 16 g
• Saturated Fat: 3.5 g
• Cholesterol: 5 mg
• Sodium: 240 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 14 g
• Protein: 22 g