Vegetable Ribbon "Pasta"
Ingredients
- 2 fresh Parmesan cheese (1/2 cup/125 mL grated)
- 3 reduced-fat cream cheese (Neufchâtel)
- 1/4 lightly packed fresh basil
- 2 Garlic & Herb Rub
- 6 uncooked turkey bacon
- 1 canola oil
- 3 zucchini
- 1 no-salt-added cannellini beans, drained and rinsed
- 2 reduced-fat feta cheese, crumbled (1/2 cup/125 mL)
Directions
- Grate Parmesan with Microplane® Adjustable Fine Grater. Place cream cheese in (2-cup/500-mL) Prep Bowl; microwave, uncovered, on HIGH 15-20 seconds or until softened. For cream cheese mixture, place Parmesan, cream cheese, basil and rub in Manual Food Processor. Process until basil is finely chopped and mixture is blended.
- Stack bacon slices and cut crosswise into ¼-in. (6-mm) pieces with Utility Knife. Place bacon and oil in Rockcrok® (2.5-qt/2.35-L) Everyday Pan. Cook over medium heat 7-8 minutes, stirring occasionally, until lightly browned.
- Meanwhile, cut ends off of zucchini. Cut zucchini crosswise into 2½-in. (6-cm) pieces. Spiral cut zucchini with Spiral & Slice into large Bamboo Fiber Bowl.
- Remove Pan from heat. Add beans and cream cheese mixture to Pan with bacon and gently stir until mixture begins to soften and combine. Add zucchini to Pan; cover. (Pan will be very full; gently press down on zucchini. Zucchini will cook down.)
- Microwave, covered, on HIGH 5-7 minutes or until zucchini on top just begins to wilt; zucchini will continue to soften and cook. Add feta to Pan and stir with Small Mix ‘N Scraper® until sauce begins to form and coats “pasta.”
Yield:
- 4 servings of about 11/3 cups/325 mL
Nutrients per serving:
U.S. Nutrients per serving: Calories 280, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 16 g, Fiber 4 g, Protein 18 g