Zucchini Ribbon Fettucini

Aug 10, 2010 by lanashabit

Good evening y’all, (<–getting ready for the move back to Texas!!)

Tonight I made a farewell dinner for the boys I work and live with. There are seven of us that live in the same apartment complex and four made it to dinner. This dinner doubled as a ‘get out of debt’ card for a free ticket I was given for the country concert a while back.

I was asked by the meat-loving group to make ‘my kind of food’. Pasta is my go-to staple when I need to make a large meal that vegetarians and meat-eaters can enjoy. It’s cheap, quick to prepare and can be made into a cold pasta salad for a picnic or just topped with marinara sauce for an easy night in.

One of the boys told me he liked zucchini, so zucchini ribbon fettucini with white wine and parmesan sauce made the menu a la Lana. I think they were skeptical, so I went with something they were familiar with; cheese!

I roasted red bell peppers, asparagus and green beans. They definitely got what they asked for!! There was also un-pictured garlic bread.

The food was gobbled down, with the exception of some green beans…typical boys. Don’t worry, I ate their leftovers It was interesting to see how much they actually liked asparagus. They all asked me how I made it; drizzle with EVOO, roast on 415F for 15 minutes and sprinkle with S&P. So easy, so good.

Zucchini Ribbon Futuccini

with white wine and parmesan sauce

Yield: 3 boy servings + 2 Lana servings

12 oz. Whole Wheat Fetuccini
2 Medium green zucchini
2 Medium yellow zucchini
4 Cloves garlic, minced
1/4 C. grated parmesan, plus extra for garnish
1/2 C. Vegetable stock
1/2 C. Dry white wine
3 T. EVOO
~1/3 C. Fresh parsley, minced
~3/4 C. Fresh basil, rolled and thinly sliced
1 t. Red pepper flakes
S&P to taste

Cook pasta for 2 minutes less than package instructions and drain
Cut ends off zucchini, slice in half lengthwise, then use a mandolin or vegetable peeler to slice thin, lengthwise strips. Stack the strips and cut in half, lengthwise
Heat EVOO on medium-low heat and sauté garlic for ~1 minute. Raise heat to medium, add zucchini ribbons and 1/4 C. vegetable stock and cook for ~4 minutes
Add remaining stock, wine and pasta. cook for ~3 minutes or until pasta is just shy of al dente
Add parmesan, basil, parsley, red pepper and S&P to taste and toss together
Garnish with basil and more parmesan

I would have taken more pictures, but you have to be fast when your making dinner for hungry boys.

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Tomorrow I will tell you the BEST news I’ve received all summer!!!

“Happiness is a habit – Cultivate it”

Elbert Hubbard