Best Fettuccine With Vegetable Ribbons Recipes

FETTUCCINE WITH VEGETABLE RIBBONS

Steps:

• Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
• Fold in the grated cheese.
• Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
• Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
• Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
• Drain the fettucine and vegetables thoroughly and return to the saucepan.
• Add the cilantro sauce and toss over high heat to warm through completely.
• Taste for seasoning and serve.
• Enjoy!
• Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.

VEGETABLE RIBBON PASTA

Steps:

• Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
• Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
• Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
• Cook the pasta in a large pot of boiling water until just tender then drain.
• Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
• Add pasta, toss and place on serving dish.
• Note times is active and passive not prep and cooking.
• Use young squash for less seeds.

CREAMY PESTO PENNE WITH VEGETABLE RIBBONS

Steps:

• In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.