This pasta was inspired by one of my favorite new (to me) cookbooks, Forest Feast {find these great cookbooks here } My two little ones have been especially picky with their food lately and this was a hit. Few things make me happier at dinner time than not having to make anything “extra” for my little people.
Here’s the super simple recipe. This is perfect for a weeknight, and the leftovers (if there are any, we ate it all) would probably be delish warm or cold for the next day’s lunch. This just served four with no leftovers. Double the vegetables and pasta to have more to enjoy!
Carrot and Zucchini Noodle Skillet
2 large carrots
2 zucchini
2 tbsp olive oil
2 tablespoons of minced garlic
8 oz of fettuccine (I use jovial egg noodles to keep it gluten-free)
1 tablespoon of butter
a few springs of fresh thyme, leaves removed and chopped
kosher salt and pepper to taste
Zest and juice of one lemon
Parmesan cheese (optional)
instructions:
Boil pasta in salted water. Peel carrots and zucchini then use peeler to create”ribbons” with both veggies. (chop and roast leftover pieces for tomorrow’s breakfast or lunch). Add these ribbons to large skillet with olive oil and salt and garlic and thyme – toss together and cook until tender about 5-ish minutes. Add in cooked pasta, butter, lemon zest and juice (use half the lemon juice, toss and taste. add more if desired) toss together, salt if needed and sprinkle with fresh parmesan if desired.
Plate, Serve, Enjoy!
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