Recipe: Fettuccine with Zucchini and Carrot Ribbons (Mueller's)

FETTUCCINE WITH ZUCCHINI AND CARROT RIBBONS

1 (8 ounce) package fettuccine
2 small firm zucchini (about 4 ounces), washed and trimmed
2 medium carrots, pared and trimmed
4 tablespoons butter
Salt and coarsely ground black pepper
1 tablespoon chopped parsley or chives
Grated Parmesan cheese

Cook and drain the pasta.

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.

Servings: 4
Source: Mueller's