Meatless Monday: Carrot and Zucchini Ribbon Pasta

Happy Monday and welcome to the 2016 edition of Meatless Monday with your hosts Running on Happy (that’s me!) and The Fit Foodie Mama (that’s Annmarie!). We’re thrilled that you’re joining us and I hope to see you back week after week for our awesome Meatless Monday linkup. If you’re new here, check out the link-up rules, post your recipe, and have fun. Just remember to play nice or your link will be removed.

This week I’m sharing a delightful dish from The Forest Feast. I got it as a gift from my mama for my birthday and finally had a chance to use it. The first recipe I made from it was the Carrot and Zucchini Ribbon Pasta. Admittedly, I was a little intimidated by the ribbons of veggies. I don’t have a fancy peeler and had no idea how I was going to pull it off. But my, oh my, what a tasty recipe it turned out to be! Plus I just used a regular, ol’ peeler and it worked great! Check out the recipe below and then come back and let me know what you thought.

Carrot and Zucchini Ribbon Pasta

from The Forest Feast

Ingredients

1 Tbsp olive oil
5 cloves garlic, minced
2 carrots, peeled in ribbons
2 zucchini, peeled in ribbons
salt and pepper to taste
8 oz dry fettuccine, cooked
1 Tbsp fresh thyme leaves, chopped
1 Tbsp butter
fresh parmesan cheese, finely grated (optional)

Directions

Heat oil in a large skillet over medium heat. Saute garlic, carrots, zucchini, salt and pepper for 5-6 minutes. Add the cooked fettuccine and thyme, and toss to combine. Place the butter on top, allow to melt, and toss until veggies and pasta are coated. Serve hot with a sprinkling of finely grated parmesan cheese.