Zucchini and Carrot Ribbon Pasta

• 7 ounces, weight Fettuccine
• 3 Tablespoons Olive Oil, Divided
• 1 Tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 1/4 cups Ricotta Cheese
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper
• 3 whole Carrots, Peeled In Long Ribbons
• 2 whole Zucchini, Peeled In Long Ribbons
• Grated Parmesan Cheese To Serve

1. Boil water and cook the pasta.
2. Mix together 2 tablespoons of olive oil, lemon juice, and lemon zest in a small bowl and let it sit while you cook the rest of the meal.
3. Mix the ricotta cheese with salt and pepper in a separate bowl and set aside.
4. Briefly saute peeled carrot and zucchini with the remaining tablespoon of olive oil, just until the vegetables soften a little bit.
5. Put the cooked vegetables in a large bowl.
6. Drain the pasta and add it to the vegetables.
7. Pour the lemon-olive oil over the pasta and vegetables; stir gently.
8. Add the ricotta cheese and stir again.
9. Serve the pasta topped with grated Parmesan cheese.
10. This makes probably 3 servings or even 4 small servings, but I feed a very hungry man.

weight fettuccine, olive oil, lemon juice, lemon zest, ricotta cheese, salt, freshly ground pepper, carrots, zucchini, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/zucchini-and-carrot-ribbon-pasta/ (may not work)