Vegetable pasta with zucchini and whole grain noodles

Ingredients:

• 300 g whole grain fettuccine pasta
• 2 medium zucchini (about 0.5 kg)
• 2 medium zucchini (about 0.5 kg)
• 3 tbsp. l. olive oil
• 4 cloves garlic, chopped
• 1 cup lightly salted chicken broth
• 1/4 cup grated Parmesan (30 g), + 2 tbsp.
• 1/3 cup finely chopped parsley leaves, plus extra for serving
• 1 cup thinly sliced ​​basil leaves, plus extra for serving
• 0.5 tsp red pepper flakes
• 0.5 tsp ground black pepper

Preparation:

1. In a large saucepan, cook the pasta until al dente, 1 to 2 minutes less than package directions. Drain.
2. Meanwhile, trim the ends of the zucchini and discard. Slice them in half lengthwise. Using a mandoline or a sharp knife, slice the zucchini into very thin (about 0.3 cm thick) ribbons, being careful to leave some skin on each piece for color. Stack the ribbons and slice them in half lengthwise. Place the zucchini ribbons in a large bowl.
3. In a pasta saucepan, heat the olive oil over medium-low heat. Add the garlic and cook until soft and translucent but not browned, about 1 minute. Add the zucchini ribbons and 1/4 cup chicken broth, increase the heat to medium-high, and cook until the zucchini is tender but not overcooked, about 3 minutes.
4. Return the pasta to the pan and add the remaining chicken broth; cook for 2-3 minutes, until the liquid is absorbed. Add 1/4 tablespoon of Parmesan cheese, parsley, basil, red pepper flakes, and black pepper and stir. Season with salt to taste. Serve with chicken, sprinkled with parsley, basil and the remaining 2 tablespoons of grated Parmesan.