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Julienned Carrots & Zucchini with Pasta

Julienned Carrots & Zucchini with Pasta

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Course Main Course
Servings 2

Ingredients
  

  • 112 grams 2 servings uncooked fettuccine
  • 2 carrots julienned
  • 1 zucchini julienned
  • 1/2 tomato diced (optional)
  • 1 clove garlic minced
  • 1/2 tablespoon olive oil
  • dried herbs

Instructions
 

  • Bring a pot of water to boil, large enough to hold the pasta and julienned vegetables. Add the fettuccine pasta and boil about 5-6 minutes (until about 6 minutes remain until the pasta is al dente). Just after you add the pasta to the boiling water, julienne the vegetables separately and dice the tomato. When 6 minutes remain until pasta is al dente, add carrots and return to boil for 3 minutes, then add zucchini and cook about 3 more minutes.
  • Once the pasta is finished and vegetables are slightly tender, strain the pasta and vegetables, then put the olive oil and garlic over medium heat in the same pot. Cook garlic for 30 seconds to allow the flavor to infuse in the oil. Add strained pasta, julienned vegetables, tomato and dried herbs (we used herbs de provence, but basil, oregano, or Italian seasoning would be great), and cook over medium-high heat for about a minute to allow the flavors to combine.

Notes

Inspiration
The quest for tasteful, healthy, satisfying pasta dishes.