Veggies | Carrot and Zucchini Ribbon Pasta
Posted on May 21, 2016
We love this! Use vegetable peeler to make the veggies ribbons.
Yield: 4 or more servings
5 garlic cloves, minced
ribbons from 2 large carrots
ribbons from 2 large zucchini
1 tablespoon olive oil
8 ounces dry fettuccine
1 tablespoon chopped fresh thyme leaves
1 tablespoon unsalted butter
salt and pepper, to taste
Start pasta water.
Sauté carrots and zucchini in olive oil in a large skillet over medium heat. Takes about 5 to 8 minutes. Once it's within a minute or so of being done, add garlic. Season with salt and pepper.
While veggies are cooking, cook pasta to package directions. Drain.
Combine cooked pasta, veggies, thyme and butter. Toss until butter is melted. Season with salt and pepper, if needed.
(Ref. "Carrot & Zucchini Ribbon Pasta" recipe, The Forest Feast cookbook, page 136.)