Prep: 30 minutes
Cook: 15
Serves: 6-8
Description: This is another great dish when there are zucchini coming out your ears. The thin strips really do trick veggie haters. I made this one time when my brother was visiting. He ate it out of politeness and was shocked at how well he liked it. He even asked for the recipe. Add a little more red pepper flakes to give it a nice kick.
Ingredients
1 lb fettuccine
2 green zucchini
2 yellow zucchini
3tbs olive oil
6 cloves of garlic chopped
1 c chicken broth
1/4 parm +
1/3 minced parsley leaves
1 c sliced basil leaves
1/2 tsp red pepper flakes
1/2 tsp pepper
Directions:
1. Cook pasta according to directions, drain,
2. Ribbon the zucchini with a mandolin or potato peeler into thin strips, set aside.
3. Heat olive oil in a large skillet..
4. Add garlic and cook 1 min.
4. Add zucchini ribbons cook around 3 minutes.
5. Add pasta and stock. Cook for 3 more minutes.
6. Add parmesan, parsley, basil, red pepper flakes, and pepper
7. Toss to combine. Season with Salt.
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