Gracie: Vegetable Ribbon Pasta

I JUST  (meaning a year ago) got this AMAZING vegetable cookbook, and really want to share the recipes with you guys!! It also was used before and has some handwritten recipes... So here's VEGETABLE RIBBON PASTA:

Serves 4
Working time 35 min.
Total time 45 min.



What you'll need:
2 small zucchini
2 small yellow squash
1 tablespoon olive oil
1 leek cut into 2-inch strips
1 clove of garlic (minced)
1 green pepper cut into thin strips
1 yellow pepper cut into thin strips
1/2 cup reduced-sodium chicken broth, defatted
8 ounces fettuccine
2 ounces reduced-fat cream cheese cut into small bits
2 tablespoons skim milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper


With a vegetable peeler, cut the zucchini and yellow squash lengthwise into little "ribbons" (hence the name "Ribbon Pasta").
Tip: When you try to make the ribbons, it can be a bit confusing. What you WANT to do is hold the squash in ONE hand and draw a swivel-bladed vegetable peeler lengthwise down the squash... This makes wide but THIN ribbons


In a large, deep nonstick skillet, heat the olive oil until it's hot (but not smoking) over medium heat. Add the leeks and garlic, stirring frequently, until the leek has softened. Add in the bell peppers and broth. Cook until the pepper have softened.

Meanwhile (in a large pot filled with boiling water) cook the pasta until JUST tender (xD, I sound like a SCARY PERSON)

Add your squashes (zucchini and yellow squash) to the skillet and cook until the squashes are tender (wonder how many times I've typed THAT). Stir in the cream cheese, milk, Parmesan, salt and black pepper and cook until the cheese is melted. Add the pasta and toss to coat. Place it on a fancy plate and VOILA!!



Hint hint: Younger squashes have LESS SEEDS making them look more ATTRACTIVE in ribbons xD




HAVE FUN COOKING!! :)