Zucchini and Carrot Ribbon Pasta Recipe

Name: Zucchini and Carrot Ribbon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces, weight Fettuccine; 3 Tablespoons Olive Oil, Divided; 1 Tablespoon Lemon Juice; 1 teaspoon Lemon Zest; 1/4 cups Ricotta Cheese; 1/4 teaspoons Salt; 1/4 teaspoons Freshly Ground Pepper; 3 whole Carrots, Peeled In Long Ribbons; 2 whole Zucchini, Peeled In Long Ribbons; Grated Parmesan Cheese To Serve

Servings: persons

1
Boil water and cook the pasta.
2
Mix together 2 tablespoons of olive oil, lemon juice, and lemon zest in a small bowl and let it sit while you cook the rest of the meal.
3
Mix the ricotta cheese with salt and pepper in a separate bowl and set aside.
4
Briefly saute peeled carrot and zucchini with the remaining tablespoon of olive oil, just until the vegetables soften a little bit.
5
Put the cooked vegetables in a large bowl.
6
Drain the pasta and add it to the vegetables.
7
Pour the lemon-olive oil over the pasta and vegetables; stir gently.
8
Add the ricotta cheese and stir again.
9
Serve the pasta topped with grated Parmesan cheese.
10
This makes probably 3 servings or even 4 small servings, but I feed a very hungry man.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 ounces, weight Fettuccine, 3 Tablespoons Olive Oil, Divided, 1 Tablespoon Lemon Juice, 1 teaspoon Lemon Zest, and more.

Yes, Zucchini and Carrot Ribbon Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini and Carrot Ribbon Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions