Best 9 Zucchini Ribbon Pasta Recipes

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Zucchini ribbon pasta is a healthy and delicious alternative to traditional pasta. Made with long, thin ribbons of zucchini, this dish is light and refreshing, and can be served hot or cold. It's a great way to sneak more vegetables into your diet, and it's also a good option for people with gluten sensitivities. This article provides a collection of zucchini ribbon pasta recipes, each with its own unique flavor profile. From simple and classic to more complex and creative, there's a recipe here for everyone. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, you're sure to find something you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

FETTUCCINE ALFREDO WITH ZUCCHINI RIBBONS



Fettuccine Alfredo with Zucchini Ribbons image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces Fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 teaspoon salt, plus more to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Steps:

  • Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
  • Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
  • Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
  • Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
  • Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
  • To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
  • Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
  • Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

ZUCCHINI PASTA



Zucchini Pasta image

Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
  • Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
  • Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams

GOLDEN RIBBONS PASTA WITH ZUCCHINI AND TOMATO



Golden Ribbons Pasta with Zucchini and Tomato image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

3 medium yellow vine-ripe tomatoes or yellow-green tone heirloom tomatoes or 1 cup yellow grape tomatoes
1 1/2 cups chicken stock
A healthy pinch saffron threads, about 25 threads
Salt
1 pound egg tagliatelle
2 tablespoons extra-virgin olive oil
2 tablespoons good quality butter
1 large shallot, finely chopped
1 pound small, firm zucchini, chopped into a small dice or short thin matchsticks
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper
3 large egg yolks
Freshly grated Parmigiano-Reggiano

Steps:

  • If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute. Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.
  • Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente. Drain.
  • While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through. Add the pasta and stir gently.
  • Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock. Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.
  • Serve the pasta immediately in shallow bowls garnished with Parmesan.

ZUCCHINI RIBBONS WITH HERBED BUTTER



Zucchini Ribbons with Herbed Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
  • Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

ZUCCHINI "PASTA"



Zucchini

If you don't eat wheat, or you're on a low-carbohydrate diet and miss pasta, this can stand in for fettucine. Be very careful not to overcook it; it will be al dente after just a few minutes of cooking, after which it will quickly fall apart. When cooked just right, it's silky and wonderful. You can eat it as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or a mandolin to make the thin zucchini strips. It's easy to do with the peeler, which is what I use.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 4

Number Of Ingredients 5

2 pounds zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup Fresh Tomato Sauce (optional)
1/4 cup freshly grated Parmesan, for serving (more to taste)

Steps:

  • Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
  • Cook the zucchini strips in 2 batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat and when it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 6 grams

SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS



Spaghetti with Peas and Zucchini Ribbons image

This quick, colorful pasta showcases the season's first peas, zucchini, and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
1 1/2 cups plain whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
1 pound spaghetti
Freshly grated Parmesan cheese, for serving

Steps:

  • Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
  • Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
  • Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.

LEMONY ZUCCHINI RIBBONS



Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

  • For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CHICKEN ALFREDO WITH ZUCCHINI RIBBONS



Chicken Alfredo with Zucchini Ribbons image

Provided by Ellie Krieger

Categories     Milk/Cream     Cheese     Chicken     Dairy     Pasta     Poultry     Dinner     Parmesan     Squash     Zucchini     Summer     Healthy     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

2 medium zucchini (about 8 ounces each)
3 tablespoons olive oil
2 garlic cloves, minced
4 pieces thinly sliced skinless boneless chicken breast cutlets (1 pound total)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold low-fat (1%) milk
1/2 cup evaporated skim milk (not condensed milk)
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Steps:

  • Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
  • Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
  • Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
  • Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
  • Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
  • Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
  • To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.

SAUTEED ZUCCHINI RIBBONS



Sauteed Zucchini Ribbons image

Categories     Vegetable     Sauté     Vegetarian     Quick & Easy     Zucchini     Summer     Vegan     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds medium zucchini (about 4)
2 tablespoons olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons finely grated fresh lemon zest
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

Steps:

  • Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
  • Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
  • Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.

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Tips

  • Choose the right zucchini: Look for firm, straight zucchini without blemishes.
  • Use a sharp peeler: This will help you create thin, even ribbons.
  • Cook the zucchini briefly: Overcooking will make the zucchini mushy.
  • Season the zucchini well: Salt, pepper, and garlic are all good choices.
  • Add your favorite toppings: Grated Parmesan cheese, chopped nuts, and crumbled bacon are all popular options.
###

Conclusion

Zucchini ribbon pasta is a delicious and healthy alternative to traditional pasta. It is easy to make and can be customized to your liking. With a variety of toppings to choose from, zucchini ribbon pasta is sure to become a favorite meal. Here are some additional tips for making zucchini ribbon pasta:
  • You can use a mandoline to slice the zucchini into ribbons. This will give you thinner, more even ribbons.
  • If you don't have a mandoline, you can use a vegetable peeler. Just be careful to peel the zucchini into long, thin strips.
  • Zucchini ribbon pasta can be served hot or cold. It is delicious on its own or with a variety of toppings.
  • Zucchini ribbon pasta is a great way to get your daily dose of vegetables. It is also a low-carb and gluten-free option.

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