Vegetable Ribbon Pasta Recipe

Name: Vegetable Ribbon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini; 2 small summer squash; 1 tablespoon olive oil; 1 leek; 1 garlic clove, minced; 1 green bell pepper; 1 yellow bell pepper; 1/2 cup low sodium vegetable broth; 8 ounces fettuccine; 2 ounces reduced fat neufchatel cheese; 2 tablespoons skim milk; 2 tablespoons grated parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper

Servings: persons

2 small zucchini
2 small summer squash
1 tablespoon olive oil
1 leek
1 garlic clove, minced
1 green bell pepper
1 yellow bell pepper
1/2 cup low sodium vegetable broth
8 ounces fettuccine
2 ounces reduced fat neufchatel cheese
2 tablespoons skim milk
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

1
Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
2
Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
3
Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
4
Cook the pasta in a large pot of boiling water until just tender then drain.
5
Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
6
Add pasta, toss and place on serving dish.
7
Note times is active and passive not prep and cooking.
8
Use young squash for less seeds.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 small zucchini, 2 small summer squash, 1 tablespoon olive oil, 1 leek, and more.

Yes, Vegetable Ribbon Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Ribbon Pasta

How did you like this recipe?

Frequently Asked Questions