Veggies | Carrot and Zucchini Ribbon Pasta

Updated on June 25, 2020

We love this! Use vegetable peeler to make the veggies ribbons. Make it vegan by using vegan butter.

Yield: 4 or more servings

Ingredients

3 to 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 (or vegan butter)

salt and pepper, to taste

 

Method

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.)