Fettuccini With Zucchini and Carrot Ribbons

Be the first to review
READY IN: 25mins
Recipe by dicentra

365 Ways to Cook Pasta

Ingredients Nutrition


  1. Using a vegetable parer, slice wide paper think strips from the zucchini. Discard the first and last pieces. Do the same with the carrot.
  2. Heat the butter in a medium skillet just until melted; stir in the zucchini and carrot ribbons; cover and cook over low for 2 minutes. Season to taste with salt and pepper.
  3. Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes.
  4. Drain. Toss the fettuccini with the vegetables and sprinkle with the parsley or chives. Serve with grated cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a