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Preptime: 20 min.Cooktime: 15 min.
Carbs: 57g
Fat: 13g
Fiber: 5g
Protein: 22g
Satfat: 3g
Sodium: 507mg
For the pesto:
2 cloves garlic, or more to taste
1/4 teaspoon salt
2 cups fresh herbs, such as basil, parsley or a combination of several
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 cup low-fat ricotta cheese
For the pasta:
12 ounces fettuccine
1 tablespoon olive oil
2 tablespoons chopped shallots, or green garlic
1 cup low-sodium chicken broth
2 small summer squash, halved lengthwise and cut into half-rounds
2 small zucchini, halved lengthwise and cut into half-rounds
salt to taste
freshly ground black pepper
Directions:
To make the pesto:
1. Place the garlic, salt and herbs in a food processor and process to make a paste. Scrape down the sides of the bowl once or twice to be sure all of the ingredients are incorporated.
2. Transfer the herb mixture to a medium bowl and fold in the Parmesan cheese and olive oil.
(This can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.)
3. Fold in the ricotta cheese.
To make the pasta:
1. Bring a large pot of well salted water to a boil. Add the fettuccine and cook until the pasta is al dente, about 10 to 12 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots or green garlic and cook until they begin to soften, about 2 minutes.
3. Turn the heat to high, add the chicken broth and bring the broth to a boil. Add the summer squash and zucchini, season lightly with salt and pepper and cook until the vegetables are just tender, about 5 minutes. Remove from heat, add half of the pesto and toss.
4. Drain the fettuccine, reserving 1/4 cup of the cooking liquid. Toss the fettuccine, reserved cooking liquid and remaining pesto in a large, warmed bowl. Arrange the summer squash and zucchini on top of the pasta and serve.
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