Vegetable pasta with zucchini and whole grain noodles

Votes: 30

How to Make - Zucchini Pasta with Whole Wheat Noodles

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 16 G., saturated fats 3.5 G., proteins 22 G., carbohydrates 74 G., fiber 14 G., cholesterol 5 mg, sodium 240 mg, sugar - G.

You can significantly reduce the carbs and calories in your meal by replacing some of the pasta with narrow, thin zucchini strips. This will make the dish healthier, but you won't have to sacrifice your favorite fettuccine. Use equal amounts of green zucchini and yellow zucchini for a more interesting color combination and thinly slice them into strips. Simmer in a seasoned broth, then toss with cooked pasta, herbs, and grated Parmesan. The pasta will be very juicy, covered in a light, creamy Parmesan sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

300 g whole grain fettuccine pasta
2 medium zucchini (about 0.5 kg)
2 medium zucchini (about 0.5 kg)
3 tbsp. l. olive oil
4 cloves garlic, chopped
1 cup lightly salted chicken broth
1/4 cup grated Parmesan (30 g), + 2 tbsp.
1/3 cup finely chopped parsley leaves, plus extra for serving
1 cup thinly sliced basil leaves, plus extra for serving
0.5 tsp red pepper flakes
0.5 tsp ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, zucchini, fettuccine pasta, Parmesan cheese, red pepper flakes, basil

Cooking the dish according to the recipe:

In a large saucepan, cook the pasta until al dente, 1 to 2 minutes less than package directions. Drain.
Meanwhile, trim the ends of the zucchini and discard. Slice them in half lengthwise. Using a mandoline or a sharp knife, slice the zucchini into very thin (about 0.3 cm thick) ribbons, being careful to leave some skin on each piece for color. Stack the ribbons and slice them in half lengthwise. Place the zucchini ribbons in a large bowl.

In a pasta saucepan, heat the olive oil over medium-low heat. Add the garlic and cook until soft and translucent but not browned, about 1 minute. Add the zucchini ribbons and 1/4 cup chicken broth, increase the heat to medium-high, and cook until the zucchini is tender but not overcooked, about 3 minutes.
Return the pasta to the pan and add the remaining chicken broth; cook for 2-3 minutes, until the liquid is absorbed. Add 1/4 tablespoon of Parmesan cheese, parsley, basil, red pepper flakes, and black pepper and stir. Season with salt to taste. Serve with chicken, sprinkled with parsley, basil and the remaining 2 tablespoons of grated Parmesan.

Categories: