Zucchini Ribbon Pasta with Basil Cream Sauce

Recipe by Tania Burr

2 small zucchini
~ 225 grams of Fettuccini or Spaghetti (Try brown rice pasta of whole wheat)
2 cups of cherry tomatoes or sliced roma tomatoes
1 red bell pepper
½ cup finely chopped spring onions
2 cloves minced fresh garlic
1/3 cup of cream cheese (low fat or vegan all work)
2 Tbsps. Olive Oil
1 cup vegetable broth
1 cup chopped fresh basil
2 tsps. Lemon Juice
Salt and Pepper to taste

Boil pasta as per box instructions. Prepare the zucchini by cutting off the ends and using either a peeler or a spiralizer or a mandolin/knife combination to get the zucchini into spaghetti-like ribbons/slices and then steam them. Thin slices will require 3-5 minutes of steaming while thicker slices may need 7-10. It is all about desired consistency. You can also wait until the pasta is almost done and then add in the zucchini ribbons (2-3 minutes of boiling), although you may lose some nutrients in the water. The middle part of the zucchini can be chopped into medallions and steamed or fried separately. In a large skillet, heat 1 tbsp. olive oil and sauté ¼ cup of spring onions along with tomatoes and peppers until they are browned but peppers are still crisp. Remove the vegetables from the pan. Microwave the cream cheese for 30 seconds. Spoon in some of the vegetable broth and whisk well. Heat the other tbsp. of olive oil and add the remaining onions. Sauté for 2 minutes or until clear. Add in the minced garlic. Add remaining broth. Whisk in the cream cheese/broth mixture. A smooth, creamy sauce should form. This can be thickened with flour if needed. Stir in the chopped basil and flavor with lemon juice, salt and pepper. Add drained noodles (zucchini and wheat) into the sauce skillet and mix gently but thoroughly. Stir in the tomatoes and peppers. Garnish with freshly cracked pepper, hot pepper flakes and parmesan cheese. Serve with a side of steamed greens and a protein such as grilled tofu or chicken breast.