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Squash Ribbon Pasta with Herb Cream Sauce

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.