Courgette Ribbon Pasta

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
340g wholemeal fettuccini
2 medium green courgettes (about 450g)
2 medium yellow courgettes (about 450g)
3 tbsp olive oil
4 cloves garlic, chopped
240ml low-sodium vegetable stock
25g grated Parmesan, plus 15g or vegetarian alternative
15g finely minced parsley leaves, plus more for garnish
35g thinly sliced basil leaves, plus more for garnish
1/2 tsp red pepper flakes
1/2 tsp fresh ground black pepper
1) In a large pasta pot, cook pasta al dente, 1 or 2 mins less than the package instructions call for. Drain.

2) Meanwhile, slice off ends of courgettes and discard. Cut courgettes in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 0.25cm) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve courgette 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 min. Add courgette ribbons and 65ml stock, raise heat to medium-high and cook until courgette is still somewhat firm but just cooked, about 3 mins. Return pasta to pot and add remaining stock; cook for 2 to 3 mins, until liquid has mostly absorbed into the pasta. Add 25g 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 15g of cheese.

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