Zucchini Ribbon Pasta

This zucchini ribbon pasta was my 13 olds first attempt at cooking dinner for us.  Cooking is a life skill that many my age were not taught at home because a lot us had working parents.  I was raised by a single mother that worked her butt off for everything she had and was very rarely home to cook.  I grew up on the first of the frozen dinners and to this day I can’t even stand to look at them.  Does this mean that I grew up to become a fabulous cook?  No, it does not.  I don’t like to cook, however, that does not stop the people in my house from insisting on eating.  So, my husband, who can cook has been slowly but surely teaching me how.  I did not want my kids to be as clueless as I am in the kitchen so I try to teach them how to cook the things that I know how to cook.  This recipe came about because my youngest and I need to lose a little weight and her friend was coming over and Tori wanted to impress her.  Here you go, I hope you enjoy this recipe as much as we did.


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Zucchini Ribbon Pasta
Very easy, very healthy zucchini ribbon pasta recipe.
Course Main Dish, Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish, Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a large pot cook pasta according to directions less 1-2 minutes.
  2. While pasta is cooking, cut off the ends of your zucchini and using a vegetable peeler, slice off strips of the zucchini until you get to the seeds. Place in a bowl. You can slice the zucchini in half and then quarters until you get the right size. I find it easier to use the peeler, faster too.
  3. When the pasta is done, drain and rinse with cool water. This will keep the pasta from sticking together. Using the pasta pot, add the olive oil and garlic, cook over med-low heat until the garlic is translucent.
  4. Turn heat up to med-high, add the zucchini and ¼ cup of the chicken broth. Cook just until done. If you are going to add ham, like we did for my husband, chop it and add it now.
  5. Add the parsley, basil, red pepper, salt and pepper to the rest of the chicken broth to make your pesto. Add your pasta back to the pot and toss with the mixed chicken broth.
  6. Add the parmesan cheese and toss to combine. Salt and pepper to taste.
  7. Sprinkle a little cheese on the top before serving and you're all done.
Recipe Notes

Now, you may have noticed that in the pictures for this recipe there is ham in it.  That's because my husband is a meat eater and dinner is not dinner without meat.  So, we added chopped ham to the recipe for him.  My daughter was not happy about this addition, but she ended up liking it better than she had the first time she made it.

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