Have you heard of using zucchini as a substitute for pasta? I’ve seen it in raw and cleanse recipes here and there but I never thought it would be something I would be interested in. When I found some beautiful zucchini at our local farmer’s market, I wanted to do something a little different from the usual. Combined with some fresh herbs, garlic, parmesan, and some wonderful black pepper fettuccine that we picked up at the LA Farmer’s Market, it was seriously, surprisingly fabulous!
Zucchini Ribbon Pasta
6 ounces fettuccine (if you can’t get black pepper pasta, just add some extra cracked pepper at the end)
1 medium green zucchini
1-2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup chicken broth
1/4 cup grated Parmesan, plus more for serving
Parsley leaves, chopped, for garnish
Salt and freshly ground pepper, to taste
Fill a large pot with water and bring to a boil.
Slice off ends of zucchini and cut in half lengthwise. Using a Y-peeler, slice zucchini into ribbons. Try to get a little skin on each ribbon for color. Cut any extra-wide pieces in half lengthwise.
Cook pasta according to package directions. When the pasta is one minute away from being done, add the zucchini ribbons to the pot – they literally only need a minute to cook. Reserve a quarter cup of water before draining.
Meanwhile, heat olive oil in a pan over medium heat. Add garlic, cook for a minute, then add chicken broth and raise heat to high. Let broth reduce for 5 minutes, then add Parmesan and whisk to dissolve. Toss with zucchini and fettucini, adding pasta water if needed. Season with Salt and pepper to taste, and garnish with parsley and Parmesan. Enjoy!