Fettuccine with Zucchini Ribbons

Ribbons of zucchini, strips of red pepper, and fettuccine are tossed in a light "cream" sauce for a delicate pasta dish.

  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1 leek (white and light green parts only), cut into 2-inch julienne strips
  • 2 cloves garlic, minced
  • 2 red bell peppers, cut into thin strips
  • 8 ounces fettuccine
  • 2 ounces Neufchatel cream cheese, cut into small pieces
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  • 1. With a vegetable peeler or a mandolin, cut zucchini lengthwise into 1/8-inch-thick “ribbons.” Set aside.

    2. In large deep nonstick skillet, heat oil over medium heat. Add leek and garlic and cook, stirring frequently, for 7 minutes, or until leek is softened. Stir in red pepper and 1/2 cup water and cook 5 minutes or until peppers are softened.

    3. Meanwhile, in large pot of boiling water, cook pasta according to package directions; drain reserving 1/4 cup of pasta cooking water.

    4. Add zucchini to skillet and cook 2 minutes or until tender. Transfer to large bowl, and add pasta, reserved pasta cooking water, Neufchatel, Parmesan, salt, and pepper. Toss to combine.

    Nutritional Information
    Per serving: 288 calories, 9.2g total fat, 3.2g saturated fat, 3.8g monounsaturated fat, 0.6g polyunsaturated fat, 5g dietary fiber, 11g protein, 43g carbohydrate, 13mg cholesterol, 529mg sodium.
    Good source of: beta-carotene, thiamin, vitamin C.

    Date Published: 09/19/2005 > Printer-friendly Version

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