The other night, I tried another new recipe that I got from Woman's Day Magazine. It was easy to make & tasted great!!
Here's the recipe:
1 lb zucchini, ends trimmed
1 lb carrots, peeled
1 box (1 lb) spaghetti
5 Tbsp unsalted butter, cut up
2 cloves garlic, minced
1 Tbsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
Recipe Preparation1. 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.
2. 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.
3. Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.
4. 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.
(Photo from Woman's Day)