Squash Ribbon Pasta with Herb Cream Sauce

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Squash Ribbon Pasta with Herb Cream SauceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Draining the hot cooked pasta over the squash ribbons softens the vegetables just enough to keep their fresh texture yet combine well with the pasta. Adding the red onion to the pasta in the last 2 minutes of cooking removes its harsh bite.

Serves 4 (serving size: about 1 1/2 cups)


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1 medium zucchini (about 8 ounces)
1 medium summer squash (about 8 ounces)
8 ounces uncooked fettuccine
1/2 cup thinly sliced red onion
1 cup 2% reduced-fat milk
1 1/2 tablespoons all-purpose flour
1/3 cup heavy cream
1/2 cup chopped fresh tarragon, basil, or parsley
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.

2. Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.

Created date

July 2015

Nutritional Information

Calories 378
Fat 10 g
Satfat 5.7 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 13 g
Carbohydrate 60 g
Fiber 4 g
Cholesterol 32 mg
Iron 3 mg
Sodium 407 mg
Calcium 142 mg