Vegetable Ribbon Pasta

• small zucchini2
• small summer squash↗2
• olive oil↗1 tablespoon
• leek↗1
• garlic clove, minced↗1
• green bell pepper1
• yellow bell pepper↗1
• low sodium vegetable broth↗1⁄2 cup
• fettuccine↗8 ounces
• reduced fat neufchatel cheese↗2 ounces
• skim milk↗2 tablespoons
• grated parmesan cheese2 tablespoons
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.

2. 2

   Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.

3. 3

   Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.

4. 4

   Cook the pasta in a large pot of boiling water until just tender then drain.

5. 5

   Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].

6. 6

   Add pasta, toss and place on serving dish.

7. 7

   Note times is active and passive not prep and cooking.

8. 8

   Use young squash for less seeds.