Tagliatelle with Vegetable Ribbons
from Best Ever Three and Four Ingredient Cookbook
2 large zucchinis
2 large carrots
9oz fresh egg tagliatelle
4 Tbsp garlic flavored olive oil
salt and ground black pepper
With a vegetable peeler cut the zucchini and carrots into long thin ribbons. Bring a large pan of salted water to boil, then add teh zucchini and carrot ribbons. Bring the water back to boil and boil for 30 seconds, then drain and set aside.
I use the same water to boil the pasta. Drain the pasta and return it to the pan. Add the vegetable ribbons, garlic flavored olive oil and seasoning and toss over a medium to high heat until the pasta and vegetables are glistening with oil. Serve the pasta immediately.
We had this with Ina Garten's Brussel Sprouts (yum) for dessert we had fresh strawberries with fresh cream (Ina's recipe)