Ingredients for Zucchini Carrot Ribbon Fettucini
- 8 ounces fettuccine
- 2 medium zucchini
- 2 medium carrots
- 2 tablespoons butter
- Salt to taste
- Black Pepper
- Chives
- Freshly grated Parmesan cheese (optional)
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How to Make Zucchini Carrot Ribbon Fettucini
- **Prep the Veggies:** Using a vegetable peeler, create wide, thin ribbons from 2 medium zucchini and 2 medium carrots, peeling lengthwise.
- **Cook the Pasta:** Cook 8 ounces of fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- **Sauté the Ribbons:** Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the zucchini and carrot ribbons.
- **Gently Cook:** Cover and cook for 2-3 minutes, or until the vegetables are slightly softened but still retain a bit of bite.
- **Season and Toss:** Season with salt and pepper to taste. Stir in 1 tablespoon of chopped fresh herbs (such as parsley, chives, or basil).
- **Combine:** Add the drained fettuccine to the skillet and toss gently to combine with the vegetables and herbs. If the mixture seems dry, add a little of the reserved pasta water to create a light sauce.
- **Serve:** Serve immediately. Optionally, sprinkle with freshly grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
40g
Carbs
15g
