1 cup basil leaves plus more for garnish thinly sliced
0.8 pound fettuccini whole-wheat
4 cloves garlic chopped
0.5 teaspoon ground pepper fresh black
1 cup chicken broth low-sodium
3 tablespoons olive oil
1 ounce parmesan packed grated (lightly )
0.3 cup parsley leaves finely minced plus more for garnish
0.5 teaspoon pepper flakes red
4 servings salt
1 pound zucchini green
1 pound zucchini yellow
Equipment
bowl
knife
pot
mandoline
Directions
Watch how to make this recipe.
In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for.
Drain.
Meanwhile, slice off ends of zucchini and discard.
Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
In the pasta pot, heat the olive oil over low-medium heat.
Add garlic and cook until soft and translucent but not browned, about 1 minute.
Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta.
Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste.
Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.
