RIBBON PASTA RECIPE RECIPES

Steps:

• In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
• Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
• In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Steps:

• To make your version of Sweetie Pie's Mac & Cheese preheat the oven to 350 degrees.
• Bring a large pot of salted water to a boil. Cook elbow macaroni according to pkg directions until tender. Drain.
• While macaroni is cooking, mix both types of milk and eggs in a large bowl. Add the sour cream, salt, pepper, and sugar, mixing until combined. Pour over the macaroni and stir.
• Stir in the cheese and butter.
• Transfer cooked pasta to an oil sprayed 10x14" pan or tall 9x13" dish. Set aside.
• Sprinkle the top with one cup of mild cheddar cheese.
• Bake for 45 minutes or until the top is lightly browned.