Fettuccine With Vegetable Ribbons

• 2 medium zucchini
• 4 carrots
• 1 lb fettuccine pasta (or tagliatelle)
• Cilantro Sauce
• 1 bunch fresh cilantro leaves
• 1/2 cup olive oil
• 2 tablespoons pine nuts
• 2 garlic cloves
• salt and pepper
• 2/3 cup grated parmesan cheese or 2/3 cup romano cheese

1. Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
2. Fold in the grated cheese.
3. Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
4. Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
5. Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
6. Drain the fettucine and vegetables thoroughly and return to the saucepan.
7. Add the cilantro sauce and toss over high heat to warm through completely.
8. Taste for seasoning and serve.
9. Enjoy!
10. Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.

zucchini, carrots, pasta, cilantro sauce, cilantro, olive oil, nuts, garlic, salt, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-vegetable-ribbons-44486 (may not work)