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1 |
With a
vegetable peeler, cut the zucchini and carrots into
long thin pasta-like ribbons.
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2 |
Bring a
large pan of salted water to the boil.
Add the zucchini and carrot ribbons.
Bring the water back to the boil and boil for 30
seconds.
Drain and set aside. |
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3 |
Cook the
tagliatelle according to the instructions on the
packet.
Drain the pasta and return it to the pan.
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4 |
Add the
vegetable ribbons, garlic flavored oil and seasoning.
Toss over a medium to high heat until the pasta and
vegetables are glistening with oil.
Serve the pasta immediately with freshly grated
Parmesan cheese. |
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