02 02
YIELD
5 servings
ACTIVE
15 minutes
TOTAL
25 minutes
1 LB ZUCCHINI, ENDS TRIMMED
1 LB CARROTS, PEELED
1 BOX (1 LB) SPAGHETTI PASTA
5 TBSP UNSALTED BUTTER, CUT UP
2 CLOVES GARLIC, MINCED
1 TBSP GRATED LEMON ZEST
1 TBSP LEMON JUICE
½ TSP SALT
¼ TSP FRESHLY GROUND PEPPER
SHAVED PARMESAN
Bring a 5- to 6-qt pot of salted water to a boil. Meanwhile, if zucchini are long, halve crosswise. Using a vegetable peeler, shave zucchini and carrots into ribbons.
Cook pasta until al dente as package directs. Add zucchini and carrot shavings to the pasta pot. Cook 1 minute or until vegetables are just tender. Remove and reserve 1 cup pasta cooking water, then drain pasta mixture.
Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.
Return pasta and vegetables to pot. Add lemon zest and juice, salt and pepper; toss. Add enough reserved pasta water to create a thin sauce. Top with Parmesan.
Mixed greens salad
CALORIES 488 TOTAL FAT 13G SATURATED FAT 8G CHOLESTEROL 31MG SODIUM 399MG
TOTAL CARBOHYDRATES 79G DIETARY FIBER 6G PROTEIN 16G
