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#112 – Zucchini Ribbon Pasta with {light} Creamy Lemon-Basil Sauce

Last night was a lot of fun!



GingerSnap threw her first Baby Shower for our friend, our Bishop’s wife, Steph.  Steph also is the Secretary of GingerSnap’s Young Women’s group at church, so Steph really embraced letting GingerSnap do this and felt it would be a perfect Young Women’s Value Project.  In all honesty, GingerSnap didn’t look at it that way at first but as the work intensified, she was grateful she would also be getting something out of this too.



The mother-to-be chose black, gold and silver as her colors.  GingerSnap found a way to bring those colors out in everything she did.  Like this adorable centerpiece for the serving table.



The food was incredible.  We made sure to serve plenty of chocolate, at the mother’s request, along with some other delicious fares. 



GingerSnap wanted the party to be elegant, so she served finger sandwiches (tuna salad, chicken salad and cucumber with cream cheese).  They were lovingly assembled and beautifully presented by Paul.



Personally, GingerSnap dislikes anything black, so she HAD to add some color to the party.  She decided that this adorable fruit bassinet, complete with baby inside, would do just the trick . . . and it did!



For dessert, GingerSnap created some yummy mini strawberry cheesecake bites.  Sister Mullinax loved them!!  We also decided to brave a new recipe and tried out this Chocolate Crepe Cake.  Thankfully our friend, Barbara Harlan, brought her decadent brownies because the crepe cake wasn’t my favorite.  Oh well.  It wasn’t terrible, just not something I am interested in trying again.



But what I DID LOVE was this AMAZING Zucchini Ribbon Pasta with {light} Creamy Lemon-Basil Sauce.  YUMMMMMMMM!!!!!!!  I’ll put the recipe below because it is THAT AMAZING! 


I don’t know what I would do without these two amazing women at Our Best Bites.  They are literally my go-to place when it comes to all things food.  I really haven’t been disappointed in anything they have created.  I think if I had made their crepe cake, it might have been better but I don’t think Sarah liked how her crepe cake turned out either.  So maybe we have very similar taste buds, so it wouldn’t matter what recipe I used, I would still not enjoy it.   


Last, but not least, were the games.  GingerSnap came up with 4 activities herself and they all turned out so cute: sign a bib for the mother to remember the night, write the baby-to-be’s name on a paper while holding it to your forehead and see who did the best job, draw what the baby will look like – also holding the paper to your head, and writing words of encouragement or laughter on a diaper and let the mother-to-be choose her favorite.  


But the mother-to-be brought the WINNING GAME!  It was suggested by our friend Raisa and the mother-to-be wanted in on it. 




She brought 5 diapers, each with a different melted candy bar inside of it.  The guests were to guess which candy bar was in which diaper.  Surprisingly EVERYONE had a ball and the laughter was more positive then gross.  GingerSnap REALLY enjoyed herself.



So much so that she ate one of the candy bars – a Kit Kat.



Gross, but SUPER FUNNY! 

We all had a great laugh and everyone really had a WONDERFUL TIME!



I am SUPER PROUD of my Young Women.  She has a heart of gold and tries her VERY BEST to help other’s feel loved, wanted and needed.  I hope that this experience not only helped her see the Individual Worth of others, but in herself as well.  WELL DONE GingerSnap!!!!

Love ~ Mom!




Serves 4 – 6


  • 1/2 lb (or 8 oz) fettuccine
  • 1 medium zucchini
  • 2 tsp olive oil, divided
  • 10 ounces grape tomatoes (about 2 cups)
  • kosher salt
  • black pepper
  • 3-4 cloves finely minced garlic
  • 1 cup low sodium chicken broth
  • 3 ounces fat-free cream cheese
  • 1 cup very loosely packed basil, chopped
  • 1 tablespoon fresh squeezed lemon juice, more if desired


Prepare a pot of water and cook pasta according to package instructions.  Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices.  Cut each of those slices into long pieces, about the same size as the fettuccine (see photos above for explanation).  Set zucchini aside.

Heat a medium size skillet to medium heat.  When hot, add 1 teaspoon olive oil.  Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper.  Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered.  Remove tomatoes from pan and place in a small dish, covered, and set aside.

Add another 1 teaspoon olive oil to the empty pan and add garlic.  Stir constantly on medium-low heat for about 30-60 seconds.  Add chicken broth.  Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan.  Simmer for 1-2 minutes and then reduce heat to low.

Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth.  Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.  Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine.  Taste sauce and season with salt and pepper to taste.  (Lemon lovers can also squeeze in extra lemon juice at this point.)

When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta).  Boil for about 2 minutes, or until tender.  Drain zucchini and pasta and combine with sauce.  Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.

by sara wells


Happy Eating!!!




One Comment

  • Allison Owen

    Good job on the shower Ginger Snap! I’m super impressed! I LOVED the cute centerpiece and the food all looked lovely! My favorite was the fruit baby carriage with baby included! Genius! It sounds like the games were fun! I do have to say I’m not sure i could eat chocolate out of diaper 😂 I think I’ve changed too many to make that possible! Well done! Thanks for sharing the recipe I’m totally going to try it!

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