Zucchini Ribbon Pasta

Recipe from https://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe-1940043

A combination of zucchini and yellow summer squash, cut into thin ribbons, makes this pasta as colorful as it is vegetable-packed. Whole-wheat pasta adds more fiber to the mix.

Ingredients:

3/4 pound whole-wheat fettuccini

2 medium green zucchini (about 1 pound)

2 medium yellow zucchini (about 1 pound)

3 tablespoons olive oil

4 cloves garlic, chopped

1 cup low-sodium chicken broth

1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons

1/3 cup finely minced parsley leaves, plus more for garnish

1 cup thinly sliced basil leaves, plus more for garnish

1/2 teaspoon red pepper flakes

1/2 teaspoon fresh ground black pepper

Salt

Directions:

Step 1

In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.

Step 2

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.

Step 3

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.

Step 4

In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.

Step 5

To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.