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Fettuccine With Vegetable Ribbons




Source of Recipe


Sharon 123


Recipe Introduction


"The sauce makes this dish!"


List of 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 2/3 cup Romano cheese

Recipe



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

Fold in the grated cheese

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

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

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

Drain the fettuccine and vegetables thoroughly and return to the saucepan

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

Taste for seasoning and serve



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