Ellie Krieger recipe<\/p>\n
Ingredients
\n3\/4 pound whole-wheat fettuccini
\n2 medium green zucchini (about 1 pound)
\n2 medium yellow zucchini (about 1 pound)
\n3 tablespoons olive oil
\n4 cloves garlic, chopped
\n1 cup low-sodium chicken broth
\n1\/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
\n1\/3 cup finely minced parsley leaves, plus more for garnish
\n1 cup thinly sliced basil leaves, plus more for garnish
\n1\/2 teaspoon red pepper flakes
\n1\/2 teaspoon fresh ground black pepper
\nSalt
\nDirections
\nIn a large pasta pot, cook pasta “al dente”, 1 or 2 minutes less than the package instructions call for. Drain.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Per Serving:<\/p>\n
Calories 490; Total Fat 16 g; (Sat Fat 3.5 g, Mono Fat 8 g, Poly Fat 2 g) ; Protein 22 g; Carb 74 g; Fiber 14 g; Cholesterol 5 mg; Sodium 240 mg<\/p>\n
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium<\/p>\n
Good source of: Pantothenic Acid, Zinc<\/p>\n","protected":false},"excerpt":{"rendered":"
Ellie Krieger recipe<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-492","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=492"}],"version-history":[{"count":3,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/492\/revisions"}],"predecessor-version":[{"id":495,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/492\/revisions\/495"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}