Inspired by "Our Best Bites" Zucchini Ribbon Pasta with Basil Lemon Creamy Sauce recipe I decided to try it out with okay a few adjustments and it was soooo yummy!!
I needed to use up some corn on the cob I had in the fridge so I ran my knife down the edges of the cob and cut it off. In my garden I had some fresh green beans and mini tomatoes so I decided to use them in this recipe too.
The zucchini is cut into ribbons using a vegetable peeler. I laid the zucchini flat on the cutting board and took many swipes until I had enough for the dish.
I sautéed the corn and green beans in a little olive oil sprinkled with salt and pepper.
During the 3 min. I added my mini tomatoes to the just until they popped.
Fresh basil from garden chopped into small pieces are added into the creamy sauce.
The sauce is made with cream cheese, chick broth and I added a little cream too!
I used angel hair pasta because it cooks really fast and we were hungry! :) I also added in some left over grilled chicken to make it more filling.
Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce
½ lb (or 8 oz) fettuccine (I used angel hair)
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
Handful of fresh green beans
3-4 cloves finely minced garlic (I used shallots)
1 cup low sodium chicken broth
3 ounces fat-free cream cheese (I used regular)
1/4 cup cream
1 cup very loosely packed basil, chopped
1 tablespoon fresh squeezed lemon juice, more if desired
Prepare a pot of water and cook pasta according to package instructions. Using the vegetable peeler, slice off zucchini ribbons...as many as you can. Set zucchini aside.