Zucchini Ribbon Pasta Recipe : Ellie Krieger : Food Network Zucchini Recipes 4.4 59 Loved this recipe. It was a great way to get my traditional pasta eating BF to give zucchini and squash "noodles" a try. Though he did agree that he would prefer to not have solely veggie noodles, he thoroughly enjoyed this half and half blend. I used my spiralizer to make fun veggie spiral strands which incorporated beautifully with the fresh fettucini. As other reviewers did, I did also add some chicken breast which was cut up, sauteed in a little bit of olive oil with fresh ground lemon and pepper, chopped garlic, and a little lemon juice and it made a little bit more of a filling dish with the additional protein. I cooked the chicken separately and incorporated it when I added the noodles back into the pot. I also added a bit of fresh lemon juice to the dish to give it a bit more acidity as well as spoonful of homemade pesto sauce since I was currently out of fresh basil leaves. I usually have an abundance of basil in the summer so make lots of pesto and freeze it in small containers to use from time to time throughout the rest of the year.

I tasted it before the addition of the small spoonful of pesto and it was still good but we prefer bigger bold flavors so the hint of pesto really made it pop. Melissa G. 2016-06-23T16:25:06Z item not reviewed by moderator and published Just made this for dinner and I have to say it was pretty good!! I did make a few little modifications, the biggest of which was adding meat. I oven roasted some boneless, skinless chicken breasts I'd rubbed with salt free seasoning and a tiny bit of olive oil and unsalted butter and then sliced the breasts up and mixed in to the pasta. I also used quinoa pasta instead of whole wheat, since I find most whole wheat pasta to be just a step above boiled cardboard and incapable of adding any flavor to a dish. I also boiled the pasta in water with a little bit of low-sodium chicken bouillon dissolved in it, added an extra layer of flavor to the pasta. I also used a variety of fresh herbs that I had growing (Basil, Parsley, Oregano, and Chives).

Finally, instead of chopping the garlic, I grated it to get a lot more garlic-y flavor out of it. Next time I might try adding a little white wine or lemon juice, just to enhance the flavors even more. Heather A. 2013-10-27T02:53:11Z item not reviewed by moderator and published Fantastic! My husband and I do "Meatless Mondays". I have a fantastic pasta recipe for a red sauce but wanted an olive oil/white wine/cheese sauce. I did make some modifications. I used a gourmet 3 pepper pasta and added trip-color peppers and onions. I did not use a mandoline because I had just bought a gadget that made the zucchini and summer squash into thin pasta ribbons. I used more Parmesan cheese, white wine and some of the pasta water. I read the reviews that the sauce was bland but I didn't feel it was at all. Next time (and there will be many I plan to add carrot strips and experiment with infused salts instead of kosher salt for more flavor. This recipe is a real keeper! Helen C.

2013-07-15T21:40:24Z item not reviewed by moderator and published Perfect! Added anchovies at the start. Delish! tess r. 2013-07-05T23:45:38Z item not reviewed by moderator and published This is a "pretty" dish but it lacks flavor. You might as well make Pasta Primavera because that would have more flavor. notacookingauthority 2013-06-23T16:11:21Z item not reviewed by moderator and published This recipe is pretty good, but would be better with a few alterations. It is a really light dish. I think next time I would add some 1/2 and 1/2 for more richness, maybe some chicken for some protein and possibly some lemon flavor. I would make it again, but try these changes. It needs a little more flavor, but I did enjoy. beebophp 2013-06-06T19:28:13Z item not reviewed by moderator and published What a great recipe.

I made this tonight for the first time for my family and my 1-year old daughter absolutely loved it! She kept saying "mo mo" wanting more. Eventually we had to cut her off, but I'm sure she'll be enjoying leftovers for lunch in a day or two. My wife and I loved it as well. It was easy to put together and a relatively quick add on to your basic pasta night. It's great for those who get tired of the same old tomato, pesto, or alfredo sauce too! The only part I had to change was the zucchini ribbons. I don't have a mandoline or the knife skills to actually pull off the thin slicing of the zucchini, so I just cut the zucchini into thin vertical slices. It was just as good (although I think I want to buy a mandoline so I can do it right next time. I highly recommend everyone try this one out, especially if you have children. I'll definitely be keeping this in my book of "go to recipes." BoSoxBrent 2013-01-28T17:56:41Z item not reviewed by moderator and published Just made this tonight and it was awsome!!

So yummy and I was a little worried because some of the reviews said it wasn't very flavorfull. I added some salt to the pasta water and added some turkey bacon at the end and it was very flavorful but not over powering. I think it would have been fine even without the bacon. I love how versatile it is...you can add almost anything! Thanks foodnetwork for a healthy pasta dish! fayfay1234 2012-07-25T21:03:40Z item not reviewed by moderator and published Closer to 3.5. This is a very healthy recipe, but it lacks flavor...I added chicken sausages sauteed in o.o. and garlic...This added the savoriness that the dish lacked. I followed the directions otherwise. My husband enjoyed this, so I can see myself making this again. O, and 4lbs of zucchini seems a little overkill. I likely used only 2lbs. Also, I'd like to comment that the calorie count for this dish is not outrageous. Whoever who thinks it is, ought to check the nutrition sheet for Olive Garden or Macaroni Grill.

It's all relative...and all the ingredients are sound. Maria T. 2012-06-08T01:10:56Z item not reviewed by moderator and published Very, very delicious! Try ribbon carrots as well for added flavor "and" color. I had also added a pat of butter at the end of cooking which lends to a creamy, velvety sauce. Yum! Spammers 2012-02-24T01:20:17Z item not reviewed by moderator and published I think this was fantastic! I added fresh mushrooms, tomato and bacon to this as well as fresh lemon zest! Added a spring mix/baby spinach salad for a great family meal! TY Food Network! KathrynQ 2011-09-15T00:46:01Z item not reviewed by moderator and published Delicious and satisfying sums this dish up. I sauteed sweet onions, pancetta, and garlic for several minutes before adding the zucchini and chicken broth. I also added a little salt and pepper in addition to the red pepper flakes. After I added in the cooked pasta, I grated in a little lemon zest.

Topped everything off with fresh basil, parsley, and Parmesan cheese. I'm sure this dish is fantastic without all the additions I made, but I couldn't help myself since I like to tweak recipes to suit my tastes. Thanks Ellie for providing a great base to be creative! CARRIE M. 2011-09-01T21:26:01Z item not reviewed by moderator and published YUM! sarannah13 2011-08-12T16:39:13Z item not reviewed by moderator and published I love this recipe and I love the idea of the zucchini ribbons with pasta! I also love how it's meatless. tamburgerz 2011-07-26T19:49:26Z item not reviewed by moderator and published I find it interesting that so many people commented that this dish was bland. I am a private chef, and I use this as a go to "at home" recipe. I realiza that the slicing, etc might seem monatanous to some-but I enjoy it!

Make sure to check the date of purchase on your dried herbs, they can get bland after 6 months, and are tasteless after 9 months to 1 year. Fresh is always best, but check the date if you choose to use dried. Stephanie N. 2011-06-13T16:57:02Z item not reviewed by moderator and published This was the best pasta I have had in a long time. I put it in my recipe box to have in the future. My husband loved it to. Carmelita B. 2011-06-09T23:38:22Z item not reviewed by moderator and published Excellent Recipe, I love it so do my family. Thanks Ellie ADA F. 2011-05-25T14:07:13Z item not reviewed by moderator and published very good. at first i was thinking twice, but im so glad i made it! my kids loved it and didnt ask if it was squash. will do again! Mrs.

KNguyen 2011-05-09T13:15:33Z item not reviewed by moderator and published Really creamy and tastey -what my family refers to as a "have-again". This one is going in our weeknight repertoire FOR SURE. Even better the next day warmed up for lunch. Juliet H. 2011-04-05T12:32:05Z item not reviewed by moderator and published If 450 calories and 79g of carbohydrates is Ellie's idea of "Healthy," I give up. How about leaving the pasta out, all together, that might help "lighten" things up. . . AZAuntieG 2011-01-14T10:58:33Z item not reviewed by moderator and published Second time eating zucchini and the recipe was great! I also added a little heavy whipped cream, but would recommended as is Ro' S. 2010-11-04T20:52:58Z item not reviewed by moderator and published I didn't have fettucine so I used lasagne noodles.

The curly edges made the dish look elegant. I also added a little white wine (good for the heart), tiny bit of butter and just a smidge of heavy cream. I love the little bit of heat that the red pepper flakes give this dish. I also added oregano and omited the parsley, which I didn't have on hand. Overall, I'd order it in a restaurant. sheri w. 2010-08-09T19:20:35Z item not reviewed by moderator and published Great texture and flavor. My husband is not a pasta lover...this one made the top. Healthy and good. Thanks so much!! Brenda P. 2010-04-26T18:21:25Z item not reviewed by moderator and published I've made this a few times now. It's turned out awesome every time. Instead of fresh herbs, i used dried and its really flavorful. I also just sliced the zucchini and yellow squash instead of into ribbons. Its quick, satisfying, and nice to go vegetarian once in a while. Definitely would recommend it and i have to some vegetarian friends. Thanks for a new staple Ellie! Terra B.

2010-04-25T23:59:46Z item not reviewed by moderator and published WAYYYY TOO MUCH basil if you ask me!! My whole dish turned out green! Other than that, it probably woulve been bland so next time I may try adding some half anf half and butter? If you want to open up your nasal cavities, though, I suggest you keep the basil! Kristina K. 2010-04-20T12:52:57Z item not reviewed by moderator and published I am not the greatest cook and I'm married to a man who cooks as well as any professional -so I am always hesitant to try something new. This was easy to prepare, looked great, smelled great and tasted just wonderful. He raved about it. It was delicious! We had it with sauteed pheasant (my husband's contribution to dinner). Just wonderful. This could ea silt be a meat-free entree for a week-night dinner. Cheryl O.

2010-01-09T20:30:18Z item not reviewed by moderator and published Made this last evening for a quick light dinner before going to the gym. All I can say is "WOW!!!" Even the Hubs said it was great and he's always turned up his Sicilian nose to whole wheat pasta!! It will definitely be on our regular dinner list! lynne 2009-10-14T12:44:29Z item not reviewed by moderator and published I have to agree with the other posts... too bland. My husband liked it, and I couldn't taste anything but the red pepper flakes. What would Paula Deen do? Add Butter! Once we added a few tablespoons of butter it was absolutely fantastic. So to all of you who tried this and couldn't eat it because it was too bland, try it again and this time add butter before serving. Of course adding the butter doesn't make it healthy, but boy is it good! I used SmartBalance. I will definitely make this again. Donna Z.

2009-09-08T12:46:48Z item not reviewed by moderator and published I would eat this as a main dish...absolutely delicious! I can't say I followed the recipe to the letter, but I used all the ingreditents and probably added a touch more salt. LOVED IT!! Jillbob222 2009-08-29T19:33:25Z item not reviewed by moderator and published I also modified slightly. I used about half EVOO and half unsalted butter to sautee the garlic and zucchini in. I also only used green zucchini and bumped up the red pepper slightly. I substituted low sodium beef broth because I had an open container and I found the dish very tasty- not heavy but satisfying. Was very quick to make too-- perfect for a weeknight supper! CHERYL C. 2009-03-11T19:14:00Z item not reviewed by moderator and published I didn't add the yellow squash and just had the Zucchini ribbons . I didn't have a mandolin so used a potato peeler to make the ribbons.

I kind of anticipated the recipe may come out bland so I added 1 tsp of red pepper. This is a great vegetarian pasta dish and is healthy too Moumita G. 2009-02-23T00:58:06Z item not reviewed by moderator and published I tried the recipe exactly as is and definitely agreed that it lacked flavor. I am also not a big fan of wheat pasta. I decided to combine this recipe with Rachel Ray's That Shallotta Flavor Pasta. It was wonderful. I mixed in a tablespoon of butter with the olive oil and sauteed about 10 shallotts. I then added in my zucchini and garlic along with a half cup of white wine. After about 5 minutes I added in the chicken broth and let cook until the zucchini was soft. Then I mixed in the Smart Taste pasta by Ronzoni. I tasted it first but ended up adding salt, pepper, red pepper, dried basil, fresh italian parsley and parmesan cheese. My whole family loved it. I served it with chicken breasts and greenbeans with mushrooms and pearl onions. It was still healthy and very filling. Also the smart taste pasta has alot of fiber and is very good.

julie a. 2009-02-10T19:57:54Z item not reviewed by moderator and published I didn't actually measure the ingredients I put in here, but everything tasted really good. I probably used extra garlic, basil, and squash. I also added extra stock and some dry white wine. I'm making it for a third time in a month tomorrow for some friends. Everyone I make it for really likes it. Yum! and healthy! adre1282 2009-02-05T13:14:36Z item not reviewed by moderator and published Hi to anyone making this recipe, I created my own version years ago -- to make it much more flavorful, steam some broccoli florets, drain. Saute mushrooms in olive oil, add the broccoli and zucchini ribbons, with some minced garlic and it will be fabulous. Add grated cheese right before removing from pan. Chef Ann in NJ 2009-01-29T11:11:33Z item not reviewed by moderator and published I agree with Alicen. Based on the reviews I thought this would be fantastic.

I think many have lost their sense of taste, saying it's "tasty" or "fantastic" because this was the blandest dish I have ever made from any Food Network recipes! I followed the recipe *exactly*. Not even those 4 cloves of garlic could shake things up in this dish. Major disappointment &amp; waste of time. I made this tonight for my family. We all took a couple of bites, put down our forks &amp; then started to discuss where we should have dinner tonight... Some say healthy = bland. I didn't agree until I made this! B L. 2009-01-26T23:02:04Z item not reviewed by moderator and published Very Tasty. Loved this dish MORRIE M. 2009-01-24T11:23:19Z item not reviewed by moderator and published I'm on WW also! How many points per serving do you think it was the way you cooked it?

Diane wayteach 2009-01-22T14:39:56Z item not reviewed by moderator and published Finally a pasta dish I do not feel guilty eating! I am a Weight Watchers member and with some "tweaking" I made this recipe even better for my eating needs. I cut the olive oil down to 3 teaspoons I found a major brand name "CHICKEN COOKING STOCK" that was lower sodium and I increased the amount to 1.5 cups. More flavorful than their low sodium broth, and the calorie increase is minimal. I cut the basil down to about 9 leaves and halved the red pepper flakes. Even eating two servings and topping the pasta with 6 large shrimp made into a VERY CALORIE FRIENDLY SCAMPI recipe, I still was able to stay within my alloted daily points on Weight Watchers. The flavor was amazing...I would serve this to guests ps... a mandoline is very helpful... otherwise you will be cutting zucchini for a long time. I have a small, inexpensive plastic one, and it worked great. John K.

2009-01-19T21:30:35Z item not reviewed by moderator and published Since I didnt have a mandoline, and didnt feel like standing and slicing all day, I just cut the veggies julienne style. I admit, it was a tiny bit bland, but I accidentally cooked this with 1lb of pasta instead of the 3/4 lb recommended. So, that explains that... Otherwise, it was delicious. Light, healthy, and very filling. Everybody in my family loved it, including the 3 year old! I will definitely make this again. Margaret A. 2009-01-18T12:15:08Z item not reviewed by moderator and published My husband and I really liked this recipe. I made it last fall from things from my garden. It had a good light taste that made me crave it several times later. Jacki C. 2009-01-17T09:38:28Z item not reviewed by moderator and published I fixed this tonight for dinner to go with the chicken parmesan.

I added extra parmesan cheese, and used dried basil since I did not have any fresh. It was very tasty, and I could especially taste the red pepper flakes. May add less next time. Mary A. 2009-01-12T19:28:33Z item not reviewed by moderator and published Based on the comments and the 5-star rating, I couldn't wait to try this recipe. I was so disappointed with the outcome. My family was as well and I have since removed this recipe from my recipe box and will not make it again. After following the instructions to the letter, the taste was very bland. The only thing this dish has going for it is the smell of fresh basil, otherwise it was not worth the time spent preparing it. Alicen H. 2009-01-03T11:17:15Z item not reviewed by moderator and published THIS PASTA DISH WAS VERY TASTY. I JUST ADDED A FEW THINGS AS WELL TO THIS RECIPE. I USED ONLY ABOUT 6 FRESH BASIL LEAVES.

I THOUGHT THAT IF I USED THE FULL CUP LIKE THE RECIPE IT MAY BE OVERPOWERING. WHEN I COOKED THE ZUCHINNI ALONG WITH THE BROTH I ADDED SOME WHITE WINE. I DID NOT MEASURE THE WINE. I ADDED A HALF CUP OF THE CHEESE INSTEAD OF A QUARTER CUP. I HAD TO ADD JUST A LITTLE MORE BROTH AS WELL. WHEN I MIXED THE INGREDIENTS WITH THE PASTA I ALSO ADDED BABY SPINACH AND I HALVED ABOUT 10 GRAPE TOMOTOES. GREAT DISH ELLIE. dan c. 2008-12-24T18:55:49Z item not reviewed by moderator and published This entailed a lot of work. I had to used dried herbs because I couldn't find fresh at my grocery store so that might be the reason for lack of flavor. Heather C.

2008-09-21T13:24:53Z item not reviewed by moderator and published Very easy to put together, even my three children will eat the zucchini with the pasta. Sara D. 2008-09-02T20:54:55Z item not reviewed by moderator and published For a recipe with few ingredients, this is very tasty. Both my husband and I loved it. I'm not a fan of fresh basil but it totally works. Jillian B. 2008-08-28T14:47:54Z item not reviewed by moderator and published I have to say I was a little disapponted. I believe it lacked flavor. I have tried other Ellie recipes and have really liked them but this one I won't make again. jeanniemp 2008-08-28T11:19:02Z item not reviewed by moderator and published This dish is easy, colorful, delicious, healthy. I even forgot to add the parmesan, and it was still delicious.

I doubled the amount of pepper flake and basil, and I plan to double the amount of garlic next time I make it. I decreased the amount of liquid successfully, but didn't measure how much I used (I just "eyeballed" it). The zucchini prep will be a little tedious unless you use a mandoline. I used linguine instead of fettucine, because my local grocery store didn't carry whole wheat fettucine; it worked fine. BETH H. 2008-08-11T17:24:02Z item not reviewed by moderator and published I tried this tonight after I tried another zucchini pasta recipe last week. This was very good and worth making again. Good flavor we added extra basil. Added salad and bread and voila dinner...Didn't have fettucini so I used spaghetti. A do over when zucchini is in season..... GrandmaKY 2008-08-04T19:59:46Z item not reviewed by moderator and published As a Registered Dietitian, I am always excited to have recipes to share with clients, firends and family.

This recipe is one that I will share along with the website for those who are learning to cook healthier meals. Jane C. 2008-08-04T18:04:40Z item not reviewed by moderator and published I was afraid this dish might turn out a little bland, even though I love Zucchini and Squash. This is the best pasta dish I have had in a long time. My house smelled like a gourmet restaurant. The flavor was great and it had a little spicy kick to it. My 10 year old stepdaughter even ate it-- I thought she might pick out the zucchini, but she didnt. You could cut back on the red pepper flakes or even leave them out if you dont like the spice or have young kids that will be eating it. It will taste good either way. It was easy to make and was even better the next night as a leftover. You would never know by taste that this was a healthy dish. I sauted some chicken breast and cut it up and served it on top-- delicious. I will be making this dish often and will make it on my trip to the beach as well! Cordia P.

2008-08-03T19:39:10Z item not reviewed by moderator and published What a great way to cut calories and improve nutrition. I know our family doesn't eat enough vegetables and this is a painless way to add them without changing flavor. I'm very glad I had a v-slicer, though; it made quick work of the slicing! D'Mama 2008-08-03T19:20:15Z item not reviewed by moderator and published This was really easy to make. The hardest thing was cutting the squash and the most time consuming thing was getting the water to boil. Once the water boiled and the pasta was in the pot, it was less than 15 minutes to cook the squash and garlic then add the pasta and bring it to the table. The "sauce" has an incredibly light flavor. Thinking this, I even added an extra garlic clove, but you still really can't taste the garlic. I used 2T of butter and 1T of EVOO and I'm glad I did since you really only taste whatever fat you used and the parmesan cheese.

(So I prefer the taste of butter.) However, the taste is nice, very very light but perfect for summer and using up those bountiful summer squash. The time it takes to prepare it is probably one of the fastest meals I've ever made and I cook almost every single day for the past 5 years. It's also really healthy, with each person getting nearly an entire squash if you use 4 and have it serve 4. April A. 2008-07-30T19:21:19Z item not reviewed by moderator and published Healthy and loved the mixture of flavors, especially the garlic and fresh basil. Will definitely have this again kathybel 2008-07-29T21:28:31Z item not reviewed by moderator and published This is so refreshing, summertime delicious! I love zucchini and the chicken stock with pasta, it is a new favorite! Thank you Ellie!

Culinarymom 2008-07-26T09:40:53Z item not reviewed by moderator and published My husband &amp; I are trying to eat healthy and we watched this recipe being made and made it our selves.. This was easy to make &amp; tasted GREAT... Our 16 yearold loved it too.... Tina B. 2008-07-22T10:49:20Z item not reviewed by moderator and published This was another great meal from Ellie. I only used green zucchini and was very delicous. I personally thought it was a little to hot and would use only 1/2 the red peper flakes but my husband thought it was perfect. Just personal preferance. I would love to see this show on everyday!!!! lori r. 2008-07-21T19:32:46Z item not reviewed by moderator and published This was a great way to get my kids to eat some veggies. They didn't even realize the zucchini was in the pasta. Theresa S.

2008-07-20T13:22:01Z item not reviewed by moderator and published This was great for a nice light dinner. I only used a 1/2lb instead of 3/4lb of pasta and it was the perfect amount for 4 dinner portions. AWESOME! Penny H. 2008-07-19T22:13:07Z item not reviewed by moderator and published Of course your sauce wasn't bland, you changed it. Elle M 2014-09-02T21:07:13Z item not reviewed by moderator and published On TV Types of Pasta You Will Love Our Award Winning, Fresh, Hot, and Delicious, Hand-Tossed Pizzas. Types of Pasta Italian for "peppercorns", they look like tiny bead-shaped pasta. cannelloni Meat-filled tubes of pasta cooked in oven. Capelli d'angelo Angel Hair pasta capellini From the Latin "capelli" for "hair", capellini is very thin round pasta strands. It is only slightly thicker than angel hair, our thinnest long shape.

conchiglie Shells, called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas. cavatappi Tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy. farfalle "Butterflies" in Italian; medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie. Bow Ties made in the Italian style are egg-free, while some versions contain egg. fettucine "Little ribbons" in Italian, this shape originated in Rome. These flat wide pasta strands are made in egg and egg-free versions. Fettuccine is classically paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese. fusilli "Twins" in Italian, this medium-sized shape resembles two short pieces of tubular spaghetti twisted together. gnocchi Small dumplings made from potato and flour or from semolina. i gomiti Short curved tubular pasta in a semi-circle shape. lasagne America's favorite baking shape, some culinary authorities think the name comes from Vulgur Latin "lasania", meaning "cooking pot".

Lasagne are ripple-edged strips about 2-1/4-inches wide and 10-inches long. The dish, lasagne is layers of pasta, meat sauce and bï¿½chamel sauce. linguine "Little tongues" in Italian, this narrow, flat pasta is a specialty of southern Italy. It is frequently paired with white or red clam sauce. mostaccioli Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger. Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface. penne rigate From the Latin for "feathers" (reminiscent of old-fashioned quill pens) they are diagonally cut tubular shapes with ridged surfaces. p From southern Italian dialect "perciato" meaning "pierced through", perciatelli are fat hollow strands. radiatore "Radiators" in Italian, these are short chunky ruffled shapes that add great eye appeal to any dish. rotelle Corkscrew or spiral shaped pasta, about 1-1/2-inches long.

ravioli Pasta cushions filled with meat or spinach - spinaci rigatoni Large ribbed tubes about 1-1/2-inches long. rotini Corkscrew or spiral shaped pasta, about 1-1/2-inches long. spaghetti From the Italian word for "strings"; these round thin strands are our most beloved pasta shape. tagliatelle Thin strips of ribbon pasta. tortellini Little pasta 'hats' with meat filling. trenette Cook's Thesaurus: Pasta Ribbons Synonyms: flat pasta = ribbon pasta Ribbons of pasta are usually available either fresh or dried. Use fresh ribbon pasta for light, delicate sauces and dried for the rich, heavier ones. Varieties: bavettine = mezze linguine Pronunciation: ba-ve-TEE-nay Notes: These are long rods, narrower than linguine but wider than spaghetti. They're best with light, delicate sauces. Substitutes: linguine (wider) OR spaghetti (narrower) fettuccine = fettucine Pronunciation: fay-tuh-CHEE-nee Notes: These are long, relatively thick ribbons of pasta.

A narrower version is called fettuccelli, while a wider one is called fettucci. Egg fettucine goes well with cream sauces. Substitutes: tagliatelle (narrower and thinner) OR linguine OR trennette (scalloped on one edge) OR perciatelli OR fusilli OR spaghetti laganelle Notes: This is a kind of Italian ribbon pasta, similar to lasagne only narrower. Substitutes: tagliatelle OR lasagne OR fettuccine lasagne Pronunciation: luh-ZAHN-yuh Notes: These thick, wide noodles with ruffled edges are used to make an Italian casserole dish that Americans call lasagne. Italians call the noodle itself lasagna (plural: lasagne), and the casserole lasagne al forno. Thinner noodles are best. Precooked lasagne = oven-ready lasagne = no-boil lasagne work fairly well and save time, but the noodles tend to absorb moisture from the sauce, resulting in a drier product.

Substitutes: polenta (This works well in lasagne casseroles.) OR pasta sheet OR rice paper (Use several dry sheets to replace each layer of noodles.) lasagnette Notes: This is a thin version of lasagne, the wide Italian noodles used to make baked lasagne. Lasagnette is often used like fettuccine, and simply tossed with a light sauce and served. Substitutes: fettuccine OR spaghetti OR lasagne linguine Pronunciation: lin-GWEE-nee Notes: Linguine ("little tongues" in Italian) consists of long, slender ribbons of pasta. It's often served with clams or shrimp. Substitutes: trenette OR fettucine OR spaghetti OR lo mein noodles mafalde Pronunciation: ma-FALL-duh Notes: These are flat, rectangular noodles with ruffles along both edges. The singular form is mafalda. Includes mafaldine (pictured at left). Substitutes: lasagnette OR tagliatelle OR fettucine pappardelle Pronunciation: pa-par-DAY-lay Notes: These are flat ribbons of pasta, sold either dried or fresh. They're normally served with hearty sauces.

Substitutes: tagliatelle (narrower ribbons) pillus Notes: This Italian pasta consists of very thin ribbons. It's usually served in a broth. Substitutes: taglierini OR angel hair pasta pizzoccheri = pezzoccheri Pronunciation: peet-zoh-CHAY-ree Notes: These long buckwheat noodles are popular in northern Italy. Substitutes: fettuccine OR tagliatelle OR trenette reginette = reginelle Notes: These wide ribbons of Italian pasta have ruffled edges. Substitutes: papardelle OR tagliatelle sagnarelli Notes: This flat Italian pasta is about two inches long, and has a ridged border. Substitutes: farfalle OR pappardelle stringozzi Notes: An Umbrian specialty, this is a narrow ribbon pasta that's chewier and thicker than spaghetti. Substitutes: ciriole tagliatelle Pronunciation: tah-lyah-TELL-eh Notes: These long ribbons of pasta are very similar to fettuccine. They go well with a hearty meat sauce.

Substitutes: fettuccine (slightly narrower, but very close) OR pappardelle (wider) taglierini = tagliarini = tagliolini = tonnarelli Pronunciation: tah-lyeh-REE-nee Notes: These are thin flat ribbons of pasta. Substitutes: spaghettini OR vermicelli trenette = trinette Notes: This is a type of Italian ribbon pasta that's thinner than fettuccine and linguine. It's traditionally served with a pesto sauce. Don't confuse it with trennette, a small rod with a triangular cross-section. Substitutes: fettuccine OR linguine The Open Fridge: Pasta Carbonara and Vegetable Ribbon Saute Recovering the "Lost Art of Hospitality" one post at a time... Wednesday, October 20, 2010 Pasta Carbonara and Vegetable Ribbon Saute Pasta Carbonara, long pasta coated in thick, luxuriously creamy sauce with salty bacon, this is true Italian comfort food! I must admit, before I tried it I was a little unsure. That is because the sauce is made primarily of eggs that are stirred into the pasta while they're still raw.

Sounded a bit suspect to me... Don't be afraid though, the heat from the pasta cooks the eggs, and in the process, makes this incredible sauce that reminds me very closely of fettuccini alfredo (one of those dishes that I love--who doesn't?--but feel totally guilty eating because it's as they say "a heart attack on a plate," right?). Good news is this dish is healthier (and easier, in my opinion) than fettuccini alfredo. And, when you top it with ribbons of vegetables sauteed in garlic and olive oil, you have a complete meal that you can rest easy with a full tummy! Oh, and for those trivia nerds like myself, legend has it that the name "Carbonara" came from all the tiny flecks of black pepper in the pasta--it looked like coal dust.

Vegetable Ribbon Saute 2 garlic cloves, cut into slivers 1 medium zucchini 1/2 red onion, thinly sliced, lengthwise 1/2 red bell pepper, sliced into thin strips salt and pepper to taste 1 small roma tomato, diced fresh basil leaves, torn into small pieces for garnish Parmesan cheese for garnish Using a vegetable peeler, peel thin strips from both the zucchini and carrot (rotating if necessary) until you can't peel off anymore and have just a little nubbin left to snack on. Set "ribbons" aside. In a large saute pan, heat olive oil over medium heat. Toss in slivers of garlic and saute, stirring frequently to prevent from browning. When garlic is fragrant (30 seconds to 1 minute) add in onions and peppers. Saute until onions are slightly browned and begin to soften. Add in ribbons of zucchini and carrot, season with salt and pepper and continue to saute a couple more minutes or until vegetables are crisp- tender. Remove from heat. Stir in diced tomato. Garnish with basil leaves and Parmesan cheese. Serve as a side dish or on top of pasta carbonara.

Pasta Carbonara (serves 2-4, depending on how hungry you are) 1/2 pound long pasta (spaghetti is most common, I prefer the slightly more substantial fettuccini) 2 eggs 1/4 cup Parmesan cheese, grated 1/2 teaspoon garlic powder 1/2 cup water reserved from cooking the pasta 1/4 cup half and half, if needed 1/4 pound (four slices, maybe?) thick-cut bacon (feel free to increase this amount as practically everything is better with bacon) fresh ground pepper (lots of it) and salt to taste Boil a large pot of water and cook the pasta until it is al dente. When you drain the pasta, make sure to reserve some of the cooking liquid. Return pasta to the pot and keep warm. While the pasta is cooking, cook bacon until it is crispy. Remove from heat, drain on paper towels and once cool enough to handle, crumble into bite-sized pieces. Reserve. Also while pasta is cooking, in a bowl or measuring cup, break eggs and scramble with a fork until thoroughly combined. Stir in cheese and garlic powder.

While stirring the egg mixture constantly, slowly add the half cup of hot pasta water. This will help temper the eggs so they don't scramble when added to the pasta. Put the pot of drained pasta on a burner over medium heat. Pour the egg mixture over the pasta, tossing constantly and rapidly, until pasta is completely coated and the sauce becomes creamy (it will happen almost immediately). Remove from heat. If sauce is too thick, add half and half and stir to combine. Season with a lot of fresh ground pepper and a little salt. Toss in bacon pieces, stir one final time and serve immediately. Garnish with additional Parmesan cheese or top with vegetable ribbon saute. Posted by Panko - Jewish Recipes Jewish Recipes Long noodles may be made by extrusion or rolling and cutting. Barbina Thin strands often coiled into nests Little beards Bigoli Thick tubes, often made of buckwheat or wholewheat flour Bucatini A thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced".

Capelli d'angelo A synonym of capellini, they are coiled into nests Angel hair Capellini The thinnest type of long pasta Literally "thin hair" in Italian language Cu mian - 粗面 (Chinese) Thick-cut noodles made from wheat flour and water, it's a type of Chinese noodle commonly used in the cuisines of northern China. In addition, it may also be found in Hong Kong, as well as in restaurants specializing in northern Chinese cuisine in other parts of China. Literally "thick noodles" Fedelini A very thin spahgetti. Little faithful ones Pistacchio di Bronte (pesto) - cropped.jpg Fusilli Long, thick, corkscrew shaped pasta that may be solid or hollow. Hollow fusilli are also called fusilli bucati. Pictured is fusilli in a pesto sauce. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle. Long rifles.

Fusilli lunghi bucati.jpg Fusilli bucati Long coiled tubes that are hollow. Holed rifles Matriciani Similar to perciatelli, but folded over rather than hollowed out Pellizzoni Thick spaghetti Medium twines Perciatelli Identical to bucatini. From perciare "to hollow" Pici Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci. Soba - そば (Japanese) Thin cut Japanese noodles made from buckwheat. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. Spaghetti A long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. "Little strings."[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".

Spaghettini Thin spaghetti Small little twines Spaghettoni A spaghetti that is extra thick or extra long. Udon - うどん (Japanese) Thick-cut noodles made from wheat flour. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. The flavor of broth and topping vary from region to region. Vermicelli A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti) Worms Vermicelloni Thick vermicelli Large little worms Ziti Long , narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Zito is Italian for "bridegroom." (Ziti is plural). Zitoni Wider version of Ziti Large ziti Ribbon-cut noodles - Ribbon style noodles are often rolled flat and then cut. This can be done by hand or mechanically.

Bavette Narrower version of tagliatelle Little drip-thread Bavettine Narrower version of bavette Biï¿½ngbiï¿½ng noodles - 油泼扯面 (Chinese) Very wide ribbon cut rice noodles Ciriole Thicker version of chitarra Fettuce Wider version of fettuccine Little slices Fettuccine Ribbon of pasta approximately 6.5 millimeters wide Little slices Fettucelle Narrower version of fettuccine Little slices Lagane Wide noodles Lasagne Blï¿½tter01.jpg Lasagne Very wide noodles that often have fluted edges Cooking pot Lasagnette-with-pumpkin-and-parmesan.jpg Lasagnette Narrower version of lasagne Little lasagne Lasagnotte Longer version of lasagne Bigger lasagne Linguettine Narrower version of linguine Little tongues Linguine.jpg Linguine Flattened spaghetti Little tongues Mafalde Short rectangular ribbons Named in honor of Princess Mafalda of Savoy Mafaldine Long ribbons with ruffled sides Little mafalde Pappardelle Tomato Sauce.jpg Pappardelle Thick flat ribbon Pillus Very thin ribbons Pizzoccheri A type of

 short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.

Sagnarelli Rectangular ribbons with fluted edges Scialatelli or scilatielli Homemade long spaghetti with a twisted long spiral Shahe fen - 沙河粉 (Chinese) Ribbon cut rice noodles Sen yai (Thai), kwetiau (Indonesian) Spaghetti alla chitarra.jpg Spaghetti alla chitarra Similar to spaghetti, except square rather than round, and made of egg in addition to flour Named after the guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.

Stringozzi Similar to shoelaces Shoestring-like Tagliatelle Ribbon, generally narrower than fettuccine From the Italian tagliare, meaning "to cut" Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut" Trenette con le vongole (cropped).jpg Trenette Thin ribbon ridged on one side Tripoline Thick ribbon ridged on one side Short-cut extruded pasta Calamarata Wide ring shaped pasta Squid-like Calamaretti Little squids Cannelloni Large stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce. (Italian: Large reeds) Cavatappi Corkscrew-shaped macaroni Corkscrews Chifferi Short and wide macaroni Ditalini Short tubes Small thimbles Elicoidali Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni Helicoidal ones Fagioloni Short narrow tube Large beans Fideuï¿½ Short and thin tubes Fideuï¿½ is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.

Garganelli Egg pasta in a square shape rolled into a tube Gemelli A single S-shaped strand of pasta twisted in a loose spiral The name derives from the Italian for twins. Gomiti Bent tubes Elbows Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness. Small maccheroni Maltagliati A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines. Roughly cut Manicotti Large stuffable ridged tubes Marziani Short spirals Martians (refers to the antennae of cartoon martians) Mezzani pasta Short curved tube[13][14] Half-size ones Mezze penne Short version of penne Half-pens Mezzi bombardoni Wide short tubes Half bombards Mostaccioli Similar to penne but without ridges. Also called penne lisce or "smooth penne" Moustache-like things Paccheri Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.[15] "Slaps." The name has been ascribed to a slapping sound they may make when eaten.

Pasta al ceppo A sheet pasta that is similar in shape to a cinnamon stick. Log-type pasta Penne Medium length tubes with ridges, cut diagonally at both ends Pens (after a quill pen) Penne rigate Penne with ridged sides Lined pens Penne lisce Penne with smooth sides Smooth pens Penne zita Wider version of penne Pennette Short thin version of penne Little pens Pennoni A wider and thicker version of penne. It is a tube pasta with a diagonal cut on both ends. Pennants Rigatoncini Smaller version of rigatoni Small large lined ones Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved Large lined ones Rotini Related to fusilli, but has a tighter helix, i.e.

with a smaller pitch Helix- or corkscrew-shaped pasta Sagne ncannulate pomodoro.jpg Sagne 'ncannulate Long tube formed of twisted ribbon Spirali A tube which spirals round Spirals Spiralini More tightly-coiled fusilli Little spirals Trenne Penne shaped as a triangle Trennette Smaller version of trenne PastasortenTortiglioni.JPG Tortiglioni Narrower rigatoni Spirals Tuffoli Ridged rigatoni Campanelle Flattened bell-shaped pasta with a frilly edge on one end Little bells Capunti Short convex ovals resembling an open empty pea pod Casarecce Short lengths rolled into a S shape From casereccio meaning homemade Cavatelli in cheese sauce.jpg Cavatelli Short, solid lengths From the verb cavare meaning to hollow Cencioni Petal shaped, slightly curved with rough convex side Large rags Conchiglie Seashell shaped Shells Conchiglioni Large, stuffable seashell shaped Large shells Corzetti Flat figure-eight stamped Creste di galli Short, curved and ruffled Cock's comb Croxetti Flat coin-shaped discs stamped with coats of arms Little crosses Farfalle Bow tie or butterfly

 shaped "Butterflies" Farfalloni Larger bow ties Large butterflies Fiorentine Grooved cut tubes Florentine Fiori Shaped like a flower Flowers Foglie d'ulivo Shaped like an olive leaf Olive leaves Gigli Cone or flower shaped Lilies Gramigna Short curled lengths of pasta Infesting weed, esp.

scutch-grass Lanterne Curved ridges Lanterns Lumaconi Large snailshell-shaped pieces Large snails Maltagliati Flat roughly cut triangles Badly cut Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking. A reference to mandalas. Marille Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced. From mare, meaning "sea" Orecchiette Bowl- or ear-shaped pasta Little ears Pipe Very similar to Lumaconi but has lines running the length of it. Smoking pipes Quadrefiore Square with rippled edges From quadro ("square") and fiore ("flower") Radiatori Shaped like radiators, they were created in the 1960s, by an industrial designer. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.

Radiator Ricciolini Short wide noodles with a 90-degree twist Little curls Ricciutelle Short spiralled noodles Little curls Rotelle Wagon wheel-shaped pasta Little wheels Rotini 2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini Sorprese Bell shaped pasta with a crease on one side and has a ruffled edge Surprise Sorprese Lisce Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese) Smooth surprise Strozzapreti Rolled across their width Priest-chokers or priest-stranglers Torch shaped Winepress Minute pasta - These are small types of pasta.

Acini di pepe Bead-like pasta Peppercorns Alfabeto Pasta shaped as letters of the alphabet Alphabet Anelli Small rings of pasta (not to be confused with Calamaretti) Rings Anellini Smaller version of anelli Little rings Couscous Grain-like pasta, most common in North Africa and Europe (especially France), increasingly common in Asia and North America Conchigliette Small shell-shaped pasta Little shells Corallini Small short tubes of pasta Little corals Ditali Small short tubes Thimbles Ditalini Smaller versions of ditali Little thimbles Egg barley Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie") Fideo (coiled vermicelli).JPG Fideos Pasta prepared with eggs, flour and water. Filini Smaller version of fideos, about 12ï¿½15 mm long before cooking Little threads.

Fregula Bead-like pasta from Sardinia Little fragments Funghini Small mushroom-shaped pasta Little mushrooms Grattini Small granular, irregular shaped pasta (smaller version then Grattoni) Little Grains Grattoni Large granular, irregular shaped pasta Grains Israeli couscous (Ptitim) Wheat-based baked pasta Midolline Flat teardrop shaped pasta (similar to Orzo but wider) Occhi di pernice Very small rings of pasta Partridge's eyes Orzo (also, risoni) Rice shaped pasta Barley Pastina Small spheres about the same size or smaller than acini di pepe Little pasta Pearl Pasta Spheres slightly larger than acini di pepe Puntine Smaller version of Risi Quadrettini Small flat squares of pasta Little squares Risi Smaller version of orzo Little rice Seme di melone Small seed-shaped pasta Melon seeds Stelle Small star-shaped pasta Stars Stelline Smaller version of stelle Little stars Stortini Smaller version of elbow macaroni Little crooked ones Btpasta(1).jpg Tripolini In larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges.

Stuffed pasta Agnolotti Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables Diminutive of old word for "angel"; this was Giotto's nickname. Cannelloni mit Hackfleischfï¿½llung.jpg Cannelloni Rolls of pasta with various fillings, usually cooked in an oven Big little canes Cappelletti Square of dough, filled with minced meat, and closed to form a triangle Little caps Casoncelli in una grande padella.jpg Casoncelli or casonsï¿½i A stuffed pasta typical of Lombardy, with various fillings Possibly from casa "house" Casunziei A stuffed pasta typical of the Veneto area, with various fillings From casa house Fagottini al tartufo.JPG Fagottini A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles Maultasche A pasta stuffed with meat and spinach common in southern Germany Mouth pocket Mezzelune Semicircular pockets; about 2.5 in.

diameter Half-moons Occhi di lupo A large, penne-shaped pasta that is stuffed Ribbed wolf eyes Pelmeni Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough Derived from pel'nyan' (пельнянь) ï¿½ literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages Pierogi Slavic dumplings of unleavened dough stuffed with varying ingredients Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie Ravioli Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof Possibly from rapa, "turnip" Sacchettini Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.

Little sacks Sacchettoni Large little sacks Bologna-DSCF7178.JPG Tortellini Ring-shaped, stuffed with a mixture of meat and cheese Little pies Tortelloni Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini) Large little pies Irregular shapes Cappelli del prete Priest's hats Gnocchi Thick, soft dumplings that may be made from semolina,[28] ordinary wheat flour,[29] flour and egg,[30] flour, egg, and cheese, potato, breadcrumbs, or similar ingredients. Lumps; may derive from nocchio, a knot in the wood, or from nocca (knuckle), or from gnocco (dumpling). Passatelli Formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.

It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna Spï¿½tzle-02.jpg Spï¿½tzle German egg pasta that is either round in shape, or completely irregular (when hand made) Means "little sparrow" in Swabian German. See also Italian cuisine ï¿½ The cuisine of Italy Ragï¿½ ï¿½ a meat-based sauce in Italian cuisine that is often served with pasta Kosher Food for Body and Soul Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods- Jewish Foods Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce | The Spiffy Cookie Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce Author spiffycookie About two months ago I bought one of those starter kits at Target, found in the dollar spot. And after much patience I finally used it for the first time in this recipe. It needs to grow faster because I want to use it all the time! Thankfully my parents have a bunch in their garden so I can avoid hacking mine down to much.

It’s still just a little thing. Thanks in part to my homegrown basil, this zucchini ribbon pasta is a great summer dish. It is light, fresh and full of vegetables. I even used tomatoes from my parents garden. I am really going to miss having access to a garden once my time in Knoxville comes to an end. ZUCCHINI RIBBON PASTA WITH CREAMY LEMON-BASIL SAUCE Serves 4 1/2 lb (or 8 oz) fettuccine 1 medium zucchini 2 tsp olive oil, divided 10 oz. grape tomatoes (about 2 cups) Salt and pepper 3-4 cloves finely minced garlic 1 cup low sodium vegetable broth (or chicken) 3 oz. reduced fat cream cheese 1 cup very loosely packed basil, chopped 1 Tbsp fresh squeezed lemon juice, more if desired Directions: Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine.

When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta, set aside. While the pasta cooks, heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside. Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low. Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.

Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste. Combine pasta and zucchini with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired. Source: Adapted slightly from Our Best Bites . 0

Question: The name of which ribbon pasta can be translated as 'little ribbons' or 'little slices'?
Answer: Fettuccini