Veggie Tales by Kris! Pasta Time!

I love pasta. I think that it’s safe to say that I have an obsession with it. I love coming up with new ways to incorporate vegetables into my pasta dishes, and here is my latest creation! Have a great weekend and enjoy!

Angel Hair with Shaved Carrot and Zucchini Ribbons

{serves 4-5 hungry Italians!}

What you need:

1 box/lb of Angel hair pasta

1 bay leaf

1/2 cup pasta water

1/4 cup, 2 tablespoons olive oil

5-6 large garlic cloves, thinly sliced

1 teaspoon red pepper flakes

sea salt and pepper to taste

2 large carrots, peeled and shaved in ribbons

1 summer squash, shaved into ribbons
2 pinches dried oregano

3/4 cup white wine

1 lemon juiced, zest

1/2 cup freshly chopped parsley

1/2 cup freshly chopped basil

1/2 cup, plus extra garnish Parmesan cheese

What you’ll do:

Boil water for pasta. Salt it and add bay leaf. Add pasta and cook until al dente. About 7-8 minutes. Angel hair is quicker than other pastas.
Meanwhile, in a LARGE saucepan heat 2 tablespoon oil. Add pepper flakes. Cook for 1 minute.
Add carrot and zucchini ribbon shavings. Salt and pepper the veggies.
Add the oregano. Cook for 4-5 minutes.
Add in garlic and white wine. Bring to simmer for about 10 minutes. Let the alcohol cook down.
Add lemon juice and zest. Cook for another 3-5 minutes. When pasta is done, save 1/2 cup of the water.
Drain pasta and discard bay leaf. Transfer pasta to a large bowl.
Add 1/4 cup olive oil, 1/2 cup parmesan, salt and pepper and stir up so that pasta is flavored and coated.
Dump the veggie mixture over the pasta.
Add in fresh herbs and toss.
Transfer helping to serving dishes and garnish with any extra herbs and cheese. DELISH!