Vegetable Ribbon “Pasta”


  • 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
  • 3 oz (90 g) reduced-fat cream cheese (Neufchâtel)
  • 1/4 cup (50 mL) lightly packed fresh basil
  • 2 tbsp (30 mL) Garlic & Herb Rub
  • 6 slices uncooked turkey bacon
  • 1 tbsp (15 mL) canola oil
  • 3 medium zucchini
  • 1 can (15 oz or 398 mL) no-salt-added cannellini beans, drained and rinsed
  • 2 oz (60 g) reduced-fat feta cheese, crumbled (1/2 cup/125 mL)


  1. 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.  
  2. 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. 
  3. 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
  4. 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.)  
  5. 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.”  


  • 4  servings of about 11/3 cups/325 mL 

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

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