The Pioneer Woman Tasty Kitchen
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Zucchini and Carrot Ribbon Pasta

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Prep:

Cook:

Level: Easy

System:

2

Description

Ribbons of vegetables paired with pasta, creamy ricotta, and lemon! You won’t even notice you are eating vegetables!

Ingredients

  • 7 ounces, weight Fettuccine
  • 3 Tablespoons Olive Oil, Divided
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • ¼ cups Ricotta Cheese
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 3 whole Carrots, Peeled In Long Ribbons
  • 2 whole Zucchini, Peeled In Long Ribbons
  • Grated Parmesan Cheese To Serve

Preparation

Boil water and cook the pasta. 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. Mix the ricotta cheese with salt and pepper in a separate bowl and set aside.

Briefly sauté peeled carrot and zucchini with the remaining tablespoon of olive oil, just until the vegetables soften a little bit. Put the cooked vegetables in a large bowl.

Drain the pasta and add it to the vegetables. Pour the lemon-olive oil over the pasta and vegetables; stir gently. Add the ricotta cheese and stir again. Serve the pasta topped with grated Parmesan cheese.

This makes probably 3 servings or even 4 small servings, but I feed a very hungry man.

One Comment

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Profile photo of Lori

Lori on 9.1.2011

Oooh this is gorgeous, I can’t wait to try this

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