Vegetable Ribbon Pasta
Ingredients
- 2 small zucchini
- 2 small summer squash ⓘ
- 1 tablespoon olive oil ⓘ
- 1 leek ⓘ
- 1 garlic clove, minced
- 1 green bell pepper ⓘ
- 1 yellow bell pepper ⓘ
- 1/2 cup low sodium vegetable broth ⓘ
- 8 ounces fettuccine ⓘ
- 2 ounces reduced fat neufchatel cheese ⓘ
- 2 tablespoons skim milk ⓘ
- 2 tablespoons grated parmesan cheese ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon fresh ground pepper ⓘ
Instructions
- Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
- Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
- Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
- Cook the pasta in a large pot of boiling water until just tender then drain.
- Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
- Add pasta, toss and place on serving dish.
- Note times is active and passive not prep and cooking.
- Use young squash for less seeds.
Nutrition & Diet Analysis (per serving)
734
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).