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.