Fettuccine With Vegetable Ribbons

Ingredients

• 2 medium zucchini
• 4 carrots
• 1 lb fettuccine pasta (or tagliatelle)

Cilantro Sauce

• 1 bunch fresh cilantro leaves
• 1/2 cup olive oil
• 2 tablespoons pine nuts
• 2 garlic cloves
• salt and pepper
• 2/3 cup grated parmesan cheese or romano cheese

Directions

1. 1

   Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.

2. 2

   Fold in the grated cheese.

3. 3

   Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).

4. 4

   Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.

5. 5

   Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.

6. 6

   Drain the fettucine and vegetables thoroughly and return to the saucepan.

7. 7

   Add the cilantro sauce and toss over high heat to warm through completely.

8. 8

   Taste for seasoning and serve.

9. 9

   Enjoy!

10. 10

    Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.