Veggie Ribbon Pasta

Are you craving some lighter food right about now? I know I am! This pasta dish will satisfy that craving, and you won't sacrifice any flavor at all!

Thin ribbons of zucchini and carrot, that are lightly sauteed in olive oil along with paper thin sliced garlic, then tossed with fettuccine, grated lemon peel, finely chopped fresh parsley and basil. Finished off with a grating of pecorino romano and a few toasted pinenuts. It's so good!!!

Just take your vegetable peeler and make ribbons out of your zucchini and carrots, then slice up your garlic paper thin, by using either a knife, or a garlic slicer, (which I used). See all that garlic in the photo? I used it all! 5 or 6 cloves, believe me it makes the dish! I also used 3 nice size carrots and 4 nice size zucchini.

Grab the biggest saute pan you have, drizzle in some olive oil, and saute all of your garlic till it gets limp, which doesn't take long because it's so thin. Next, throw in all your veggies and gently keep tossing them with tongs till they become limp and their natural juices come out. Keep them slightly al dente. Have your water boiling for your pasta, I used 1/2 lb of fettuccine cooked al dente, but you could also use tagliatelle, or papadelle.

After you drain your pasta, lightly toss it in with your veggie mixture, be sure to get all the juices from the veggies, and garlic incorporated. Grate the rind of one whole lemon, toss in your chopped fresh basil, and parsley, and freshly grated pecorino romano, additional salt & pepper, and maybe a drizzle more of olive oil. Garnish with some toasted pine nuts if you want.