If you don’t have enough zucchini for this recipe, I will gladly give you some. Try this with the Buty Wildebeest White Blend, or the Ull de Llebre Trempranillo.
3/4 pound whole-wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 Tbsp Olive Oil
4 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup grated (1 oz) Parmesan (lightly packed), plus 2 Tbsp
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 tsp red pepper flakes
1/2 tsp fresh ground black pepper
Salt to taste
1. In a large pasta pot, cook pasta ‘al dente’, 1-2 minutes less than the package instructions call for. Drain.
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-in) 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.
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 2-3 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 Tbsp of cheese.