Vegetable Ribbon Pasta
Transform your weeknight dinner with this vibrant and delicious Vegetable Ribbon Pasta, a perfect balance of hearty fettuccine and fresh, colorful veggies. In this quick 35-minute recipe, zucchini, carrots, and yellow squash are transformed into delicate ribbons that pair perfectly with garlicky olive oil and a hint of zesty lemon. Tossed with fragrant basil, a sprinkle of Parmesan cheese, and just the right amount of red pepper heat, this dish is a feast for both the eyes and the palate. Ideal for vegetarians or anyone seeking a lighter pasta option, this easy meal offers a gourmet touch while remaining family-friendly. Serve it fresh and warm, garnished with extra Parmesan and basil for a beautifully plated, wholesome dish that tastes as amazing as it looks.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 medium Zucchini
- 2 medium Carrots
- 1 medium Yellow squash
- 3 tbsp Olive oil
- 3 cloves Garlic
- 1 tsp Lemon zest
- 0.25 cup Fresh basil leaves
- 0.25 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, use a vegetable peeler to create thin ribbons of zucchini, carrots, and yellow squash. Place the vegetable ribbons in a colander and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden.
Add the cooked pasta and the reserved pasta water to the skillet, tossing to coat the noodles evenly in the garlic oil.
Gently fold in the vegetable ribbons, ensuring they mix evenly with the pasta. Cook for 2-3 minutes until the vegetables are slightly softened but still retain their vibrant color.
Stir in the lemon zest, fresh basil leaves, and Parmesan cheese. Season with salt, black pepper, and red pepper flakes, adjusting to taste as needed.
Serve immediately, garnished with additional Parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 51.6 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
