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Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
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 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup 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 2 tablespoons of cheese.
Per Serving:
Calories 490; Total Fat 16 g; (Sat Fat 3.5 g, Mono Fat 8 g, Poly Fat 2 g) ; Protein 22 g; Carb 74 g; Fiber 14 g; Cholesterol 5 mg; Sodium 240 mg
Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium
Good source of: Pantothenic Acid, Zinc
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Cheese Tortellini in Light Broth
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By mbpaul
Cleveland
on January 18, 2013
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A nice change of pace; light and very tasty. If you can handle the extra calories, I'd suggest adding a few toasted walnuts for some crunch. Comes together very quickly -- especially if you have a mandolin for the squash slicing. A year-round recipe since the squash is always available. I'll make it again; leftovers for the were also good.
By reesald
on July 14, 2012
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fun and easy to make!
By brittzilla
Fullerton, CA
on January 08, 2012
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Really good and filling! I added a little more red pepper flakes for heat
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