Zucchini Ribbons & Pasta with Creamy Lemon-Basil Sauce
Prep time: 
Cook time: 
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Serves: 4 servings
This quick, easy, and healthy Zucchini Ribbons & Pasta with Creamy Lemon-Basil Sauce is a delicious way to add veggies to a family favorite dish. You'll love the fresh Italian flavors!
  • 8 ounces 100% whole wheat pasta noodles
  • 1 medium zucchini
  • 2 teaspoons olive oil, divided
  • 10 ounces grape tomatoes (about 2 cups)
  • kosher salt
  • black pepper
  • 3-4 cloves finely minced garlic
  • 1 cup low-sodium vegetable broth
  • 3½ ounces reduced-fat cream cheese
  • ½ cup freshly grated parmesan cheese
  • 1 cups loosely packed fresh basil, chopped
  • 1 tablespoon freshly squeezed lemon juice, more if desired
  1. Start cooking pasta according to package instructions. While the water is boiling, prepare the zucchini ribbons, you'll be adding them for the last few minutes of the pasta's cooking time. You can either use a Vegetable Spiralizer tool, or just cut the along the length into ⅛-inch slices and then cut each of those slices into long ribbons the same thickness as the pasta. Set the ribbons aside until the last 2 minutes of the pasta's cooking time.
  2. Heat a medium-sized skillet to medium heat. Add 1 teaspoon olive oil. Add tomatoes and a dash of salt and pepper. Cook, stirring frequently, for about 3-4 minutes, until tomatoes start to burst and look blistered. Remove tomatoes from pan and put in a small dish. Cover and set aside.
  3. Add remaining olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30 seconds. Add vegetable 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.
  4. Put cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can easily be stirred smooth. Ladle a couple of spoonfuls of the 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.
  5. Add parmesan cheese, chopped basil, and lemon juice, and stir to combine. Season with salt and pepper to taste. You can also add extra lemon juice if you want.
  6. When pasta is just about done, add the zucchini strips to the pot and boil for 2 more minutes, or until zucchini is tender and pasta is done. Drain the zucchini and pasta together and combine with sauce. Gently toss in tomatoes, or add them on top of each serving. Garnish with additional fresh basil. Enjoy!
* Nutrition info may vary based on exact ingredients used. Find complete nutrition info on MyFitnessPal as FG8 Zucchini Ribbons & Pasta with Creamy Lemon-Basil Sauce.
Nutrition Information
Serving size: ¼th of dish Calories: 364 Fat: 12.8 Carbohydrates: 50.4 Sugar: 8.1 Sodium: 621.1 Fiber: 7.9 Protein: 17.9
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/zucchini-ribbons-pasta-creamy-lemon-basil-sauce/