Fettuccine With Vegetable Ribbons

Recipe by Sharon123
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
  • Fold in the grated cheese.
  • Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
  • Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
  • Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
  • Drain the fettucine and vegetables thoroughly and return to the saucepan.
  • Add the cilantro sauce and toss over high heat to warm through completely.
  • Taste for seasoning and serve.
  • Enjoy!
  • Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.
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