Zucchini Ribbons and Pappardelle with Garlic Cannellini Bean Sauce
A lowfat vegetarian pasta dish.
Servings 4
Calories 296kcal
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: 296kcal | Carbohydrates: 47g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 235mg | Potassium: 409mg | Fiber: 3g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 19.4mg | Calcium: 121mg | Iron: 2.1mg