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Fettuccini With Zucchini and Carrot Ribbons

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“365 Ways to Cook Pasta”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a vegetable parer, slice wide paper think strips from the zucchini. Discard the first and last pieces. Do the same with the carrot.
  2. 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. Season to taste with salt and pepper.
  3. Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes.
  4. Drain. Toss the fettuccini with the vegetables and sprinkle with the parsley or chives. Serve with grated cheese.

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