Though it shames me to do it, I have to insist that you visit Proud Italian Cook to see the gorgeous photo of her version of this dish. Go on, give it a click. I can wait…
Sigh. Are you back? Wasn’t it lovely? Are you madly jealous of her skills? I am. Of course, the fact that I took my picture at night, when there isn’t any natural light and JiT wasn’t around to help may have played into this sad sight.
Regardless, let me assure you, the results were tasty. And such a fun idea! Using a vegetable peeler, you simply shave some zucchini, yellow squash and carrots into long, thin ribbons. Slice a few cloves of garlic into paper-thin pieces and saute the lot in a drizzle of olive oil. Toss with pasta, sprinkle with toasted pine nuts and some parmesean cheese and thats it. Light-tasting and delicous.
The ultimate weeknight pasta dish if ever I’ve seen one. Of course, in the case of this photo, I’d rather eat it than see it ; )
Pasta with Vegetable Ribbons
Adapted from a recipe by the Proud Italian Cook
2 medium carrots
2 medium zucchinni
1 medium yellow squash
Olive oil (1-2 Tbs)
4 cloves garlic, peeled and sliced paper-thin
1/4 cup parmesean cheese, shredded
1 Tbs. pine nuts, toasted
Salt & Pepper to taste
1 lb. fettuccine, cooked al dente (I used whole grain)
Reserve 1/4 cup of the water used to cook the pasta
Using a vegetable peeler, peel the outer skin of your carrots and discard. Continue peeling the rest of the carrots into long ribbons. Repeat with the zucchini and yellow squash (no need to discard the outer skins this time), discarding the “cores” once your peeler starts to hit seeds.
Place a large sautee pan over medium heat and drizzle olive oil. Add garlic and saute for 1-2 minutes until fragrant. Add vegetable ribbons and sautee, tossing gently until the veggies become limp. Add cooked pasta and toss until combined. If the mixture seems dry, add in a bit of the cooking water. Season with salt & pepper to taste.
To serve, sprinkle with toasted pine nuts and parmesean cheese. Enjoy!