Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.86
from
7
votes
Zucchini Ribbons and Pappardelle with Garlic Cannellini Bean Sauce
A lowfat vegetarian pasta dish.
Course
Main Course, Pasta
Cuisine
Italian, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
Calories
296
kcal
Author
Robin Gagnon
Ingredients
½
lb.
pappardelle
2-3
zucchini
1
teaspoon
olive oil
2
cloves
fresh garlic
minced/crushed
⅓
cup
chicken or vegetable broth
2
tbs.
white wine
½
cup
cannellini beans
cooked
¼
teaspoon
dried thyme
¼
cup
grated Parmesan cheese
plus some to top at serving time
Instructions
Bring a large pot of water to boil.
While waiting for water to boil: Slice the zucchini into thin ribbons, and mash the cannellini beans into a paste.
In another pan (med-high), saute the garlic in olive oil, for approx. a minute, add broth, wine, bean paste and thyme. cut down to simmer.
Add pappardelle to pasta water. When almost done cooking, add the zucchini ribbons to the water. Boil an additional minute, then drain.
Combine sauce and zucchini pasta and stir to coat. Add grated Parmesan and gently stir again to incorporate the cheese.
Serve with more grated cheese and cracked black pepper.
Nutrition
Calories:
296
kcal
|
Carbohydrates:
47
g
|
Protein:
13
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
53
mg
|
Sodium:
235
mg
|
Potassium:
409
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
285
IU
|
Vitamin C:
19.4
mg
|
Calcium:
121
mg
|
Iron:
2.1
mg