Zuchini Ribbon Pasta Recipes

ZUCCHINI "PASTA"

Steps:

• Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
• Cook the zucchini strips in 2 batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat and when it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

GOLDEN RIBBONS PASTA WITH ZUCCHINI AND TOMATO

Steps:

• If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.
• Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain.
• While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently.
• Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
• Serve the pasta immediately in shallow bowls garnished with Parmesan.

ZUCCHINI RIBBON PASTA WITH CREAMY LEMON-BASIL SAUCE

Steps:

• Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine (see photos above for explanation). Set zucchini aside.
• Heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper. Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside.
• Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low.
• Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine. Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste. (Lemon lovers can also squeeze in extra lemon juice at this point.)
• When pasta is just about done, add zucchini strips to pot (so they're cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.

ZUCCHINI RIBBON PASTA

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.

ZUCCHINI RIBBON CARBONARA PASTA

Steps:

• Bring a large pot of salted water to a boil, add pasta and cook according to package instructions or until al dente. Drain well and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat; saute zucchini and onions until tender, stirring frequently. Season to taste with salt and pepper; add garlic, continue cooking for an additional 1 to 2 minutes. Add the wine and heavy cream and cook until slightly thickened, about 3 to 4 minutes.
• In a separate bowl whisk the eggs and add Parmesan; whisk again until blended. Season with salt and pepper, to taste. Set aside.
• Add the hot, drained spaghetti to the skillet with the zucchini and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble. Add chopped thyme and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.

ELLIE KRIEGER ZUCCHINI RIBBON PASTA

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.
• Serving size 2 cups

LOW-CARB ZUCCHINI PASTA

Steps:

• Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

GRILLED PORK TENDERLOIN PAPPARDELLE WITH ZUCCHINI RIBBON

Steps:

• Preheat grill to medium; grease grate well. Whisk together oil, vinegar, mustard, honey, and half of the salt and pepper. Remove 2 tbsp. and set aside; reserve remaining mixture.
• Season pork with remaining salt and pepper. Grill, turning pork, for about 10 minutes or until well marked. Brush with 2 tbsp. mustard mixture; cook for about 10 minutes or until internal temperature reaches 160°F. Let pork rest for 10 minutes before slicing thinly.
• Meanwhile, cook pasta according to package directions. Drain. Using vegetable peeler, slice zucchini into long, thin strips, turning as needed and discarding seed-filled centre.
• Toss zucchini with reserved mustard mixture. Stir in pasta and chives. Divide among plates and serve with sliced pork.

ZUCCHINI RIBBONS, PASTA, AND ARUGULA

Steps:

• Cook pasta according to package directions. Place zucchini in a colander; drain pasta over zucchini. Immediately run cold water over to cool. Drain well and place in a bowl. Add peppers, oil, and garlic. Finely shred 1 teaspoon peel from lemon and juice to get 1 tablespoon. Add to bowl along with arugula, oregano and salt and pepper. Toss to combine. Top each serving with almonds.