Zucchini Ribbon Primavera

pamperedchef.ca

Nicki VanSciver Gee

2 tsp (10 mL) olive oil

3 large shallots

4 garlic cloves, pressed

3 ¼ cups (800 mL) unsalted chicken stock or unsalted vegetable stock

¾ cup (175 mL) dry white wine such as Chardonnay

¼ tsp (1 mL) salt

¼ tsp (1 mL) coarsely ground black pepper

6 oz (175 g) uncooked protein-enriched multigrain thin spaghetti noodles

2 medium zucchini

2 medium carrots, peeled

1 medium red bell pepper

½ cup (125 mL) loosely packed fresh basil leaves

3 oz (90 g) reduced-fat cream cheese (Neufchâtel), softened

¾ oz (20 g) Parmesan cheese (see Cook's Tip)

Directions at pamperedchef.ca

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