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!