Zucchini Carrot Ribbon Fettucini Recipes

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CARROT & ZUCCHINI RIBBONS WITH PESTO



Carrot & Zucchini Ribbons With Pesto image

The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.

Provided by Enjolinfam

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 large carrots, peeled
2 zucchini, medium to large
2 tablespoons pesto sauce
salt, to taste
pepper, to taste

Steps:

  • Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
  • Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
  • Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.

ZUCCHINI RIBBON PASTA



Zucchini Ribbon Pasta image

Provided by Ellie Krieger

Categories     main-dish

Time 40m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 12

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

Steps:

  • 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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