Zucchini and Carrot Ribbon Fettuccine Pasta
With a little preparation, this pasta recipe becomes a work of art. Use your vegetable peeler to create the ribbons, which look like a wider version of the Fettuccine. Simple and perfect to use garden vegetables, too.
Prep Time: 10 minCook Time: 15 min
Serves 4
Ingredients
- 8 ounces Ronco Fettuccine
- 2 small firm zucchini (about 4 ounces) washed and trimmed
- 2 medium carrots, pared and ends trimmed
- 4 tablespoons butter
- Salt and coarsely ground black pepper to taste
- 1 tablespoon chopped parsley or chives
- Grated Parmesan cheese
Directions
- Cook pasta according to package directions.
- Using a vegetable peeler, slice wide paper-thin strips from the zucchini and carrots starting at the end and slicing full length. Heat butter in a medium skillet just until melted; stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper.
- Toss Fettuccine with the carrot mixture and the herbs. Sprinkle generously with Parmesan cheese before serving.
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