Ingredientes para Fettuccine With Vegetable Ribbons
- 1-2 medium zucchini
- 1-2 medium carrots
- 12 ounces fettuccine pasta
- 1/2 cup fresh cilantro leaves, packed
- 3 tablespoons olive oil
- 1/4 cup pine nuts
- 2-3 garlic cloves
- salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/2 cup pasta cooking water (reserved)
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Cómo preparar Fettuccine With Vegetable Ribbons
- **Toast the Pine Nuts:** In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until lightly golden and fragrant. Set aside to cool.
- **Make the Cilantro Sauce:** Combine the toasted pine nuts, cilantro, olive oil, garlic, salt, and pepper in a food processor. Process until smooth and creamy. Add a tablespoon or two of pasta water if needed to reach desired consistency.
- **Prepare Vegetables:** Using a vegetable peeler, create wide ribbons from the zucchini and carrot. Set aside.
- **Cook the Fettuccine:** Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions, usually 8-10 minutes, until al dente.
- **Add Vegetables:** During the last minute of pasta cooking time, add the zucchini and carrot ribbons to the pot. Cook until just tender-crisp, about 1-2 minutes.
- **Combine and Toss:** Reserve about 1/2 cup of pasta cooking water before draining the pasta and vegetables. Add the drained pasta and vegetables back to the pot. Stir in the cilantro sauce and Parmesan cheese. Add a little pasta water if needed to create a creamy sauce.
- **Finish and Serve:** Toss everything together over high heat for 1 minute to warm through. Taste and adjust seasoning as needed. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
36g
Carbs
24g
