Zucchini & Carrot Ribbon Fettucini
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 8 ounces fettuccine (i use whole wheat)
- 2 small zucchini, washed and trimmed
- 3 medium carrots, pared and ends trimmed
- 4 tablespoons butter
- salt, to taste (i don't use much at all)
- black pepper, coarsely ground, to taste
- 1 tablespoon chives, finely chopped
- parmesan cheese, freshly grated (optional on each serving)
Recipe
- 1 in preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. set aside.
- 2 cook pasta according to package directions in a large pasta pot.
- 3 heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. season with salt and pepper and stir once more.
- 4 drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
- 5 if desired, sprinkle top generously with parmesan cheese after placing it in a serving dish and serving.
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