Prepare in 25 mint Cook in 15 mint Total time 45 mint Serving to 4 person Ingredients 3/4 pound whole wheat fettuccine 2 medium green zucchini ( about 1 pound) 2 medium yellow zucchini 3 tablespoon olive oils 4 cloves garlic chopped 1 cup chicken broth 1/4 cup grated Parmesan cheese plus 2 TBS 1/3 cup finely minced parsley leaves plus more for garnish 1 cup finely sliced basil leaves plus more for garnish 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepper and salt How to make In large pasta pot cook pasta al Sente 1 or 2 minutes and live on the did Meanwhile ,slice off ends of zucchini and discard cut zucchini in half lengthwise. Using a mandolin or carefully with a sharp knife slice a zucchini into very thin about 18 inch slices and tray to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl In the pasta pot. Heat the olive oil over low medium heat . Add garlic and cook until soft and translucent but not brown. About 1 minutes. Add zucchini ribbons and 1/4 cup chicken broth. Raise heat to medium high and cook until zucchini is still some what firm but just cooked. About 3 minutes until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan cheese. Parsley. Basil . Red pepper flakes Blake pepper and toss to combine. Season with salt to taste. Serve garnishing with additional parsley basil and the remaining 2 tablespoons of cheese Notes About zucchini you can add one kind only greed if you did not find yellow