You will significantly reduce the amount of carbohydrates and calories in your plate, if you replace part of the paste with narrow and thin squash ribbons. So the dish will become healthier, but at the same time you will not have to deny yourself your favorite fettuccine. Take in equal amounts green zucchini and yellow zucchini for a more interesting color Combine and finely chop them with ribbons. Stew in broth with spices, then mix with boiled pasta, herbs and grated Parmesan The paste is very juicy, covered with light cream Parmesan Sauce. Nutritional Information per Serving: (4 total) Calories 490, total fat 16 g., Saturated fat g., Proteins 22 g., Carbohydrates 74 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr whole wheat pasta fettuccine
- 2 medium zucchini (approximately 0.5 kg.)
- 2 medium squash (approximately 0.5 kg.)
- 3 tbsp. l olive oil
- 4 cloves of garlic, chopped
- 1 tbsp. lightly salted chicken stock
- 1/4 Art. grated parmesan (30 gr.), + 2 tbsp. l
- 1/3 Art. finely chopped parsley leaves + additionally for filing
- 1 tbsp. thinly chopped basil leaves + optional for filing
- 0.5 tsp red pepper flakes
- 0.5 tsp ground black pepper
Recipes with similar ingredients: zucchini, zucchini, fettuccine pasta, Parmesan cheese, red flakes, basil
Recipe preparation:
- In a large saucepan, boil the pasta until al dente, for 1 or 2 minutes less than indicated on the package. Drain the water.
- Meanwhile, cut the ends of the zucchini and discard. Cut them along in half. Using a grater-mandolin or a sharp knife, chop zucchini on very thin (about 0.3 cm thick) tapes, trying keep a little peel on each piece for color. Fold ribbons in a stack and cut along in half. Put the squash tapes in a large bowl.
- In a pasta pan over medium heat, heat olive oil. Add garlic and fry until soft and transparency, but so that it does not darken, about 1 minute. Add tapes from zucchini and 1/4 Art. chicken stock, increase heat to moderately strong and simmer until the zucchini is softer but not overcooked, about 3 minutes.
- Return the pasta to the pan and add the remaining chicken stock; cook for 2-3 minutes until the liquid is absorbed into the paste. Add 1/4 Art. l parmesan, parsley, basil, red pepper flakes, black pepper and mix. Salt to taste. Serve with chicken, sprinkled with parsley, basil and the remaining 2 tbsp. l grated Parmesan
