Zucchini Ribbon Pasta With Creamy Lemon Basil Sauce Recipes

ZUCCHINI RIBBON PASTA WITH CREAMY LEMON-BASIL SAUCE

Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce image

Provided by Sara Wells

Yield 4

Number Of Ingredients 11

Ingredients

1/2 lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 tablespoon fresh squeezed lemon juice, more if desired

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.

Nutrition Facts : ServingSize 4, Calories 294kcal, Sugar 6g, Sodium 674mg, Fat 4g, SaturatedFat 1g, Carbohydrate 51g, Fiber 4g, Protein 14g, Cholesterol 3mg

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