Fettuccini With Zucchini and Carrot Ribbons

1. 1

   Using a vegetable parer, slice wide paper think strips from the zucchini.

2. 2

   Discard the first and last pieces.

3. 3

   Do the same with the carrot.

4. 4

   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.

5. 5

   Season to taste with salt and pepper.

6. 6

   Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes.

7. 7

   Drain.

8. 8

   Toss the fettuccini with the vegetables and sprinkle with the parsley or chives.

9. 9

   Serve with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.