Tuesday, August 12, 2014

Carrot & Zucchini Ribbon Pasta

Yes we're still playing around with zucchini here.  I hadn't made this recipe for a long time and forgot how quick and easy and delicious it is.

Carrot & Zucchini Ribbon Pasta (Adapted from 365 Ways to Cook Pasta)

4 large carrots
1 zucchini
1 stick butter
3 cloves garlic
Shave Parmesan
1 lb pasta (fettuccine works well)

Boil water for pasta. Meanwhile create ribbons out of the carrots by peeling the carrot the entire length.  At some point the carrot will either break or you will not be able to get any further ribbons (these are snacks for the chef).  Create ribbons peeling the zucchini but stop when you reach the seeds, turn zucchini, and continue until all you have left is the center (this is not a snack for the chef - this is for the compost pile).

While pasta is cooking, melt butter in large skillet.  Add garlic and cook until you start to smell it. Add zucchini and carrot. Add basil.  Using tongs, gently turn and cook until tender. Add salt/pepper.  Place pasta on serving platter and add ribbons - gently tossing.  Garnish with parsley and Parmesan.

I've made this with other pasta - ridged penne but I think it works best with fettuccine.  It is a very colorful dish and comes together quite quickly. It is a good weeknight meal.

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