Veggie Ribbon Pasta

Super simple, delicious and fills that carb craving! This is what I dished up for the fam, for my plate I had a much higher ratio of veggies to pasta. Pasta is so my downfall, so this dish is perfect for tricking me into thinking I am eating more pasta than I really am.

Recipe

1 large zucchini - using a veggie peeler, peel into long strips

1 lb bag of large carrots - skin peeled off or scrubbed, peel into long strips

5 garlic cloves, thinly sliced

1 tbsp olive oil

1 cup of fresh or frozen peas

1 lb box fettucine

salt and pepper to taste

parmesan cheese to finish

In a large saute pan, heat the oil over medium and add the zucchini, carrots, and garlic. Sprinkle with a little salt. Toss with tongs until the veggies are limp. Add peas, cover, turn off heat.

Meanwhile, boil the pasta - before draining, scoop out 1 cup of the water, add it to the veggie pan. Drain pasta, add to veggie pan, mix, season with salt and pepper to taste. Serve with grated parmesan.

I do think the parm is necessary for this recipe to add flavor. If you don't eat cheese, you might want to boost the flavor with some fresh basil, a squeeze of fresh lemon, or some red chili flakes.