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| Roasted Garlic Vegetable Pasta |
Perfect with Parmesan cheese. You can also use any hard-ripened cheese, such as Edam.
Prep Time: 35 minutes
Cooking Time: 3 minutes
Ingredients (serves 4):
- olive oil
- 1 head of garlic
- salt and pepper
- 400 grams fettuccini pasta
- 2 large zucchinis
- 2 large carrots
- red chili, thinly cut
- Parmesan cheese, shaved
1. Preheat oven to 350F. Place garlic in oiled roasting pan for 30 minutes. Once cool, cut off top of garlic and dig out cloves. Mash cloves and mix with olive oil. Add salt and pepper to taste. While roasting garlic, prepare pasta.
2. Cut zucchini and carrots into long thin ribbons using a peeler. Blanch vegetable ribbons in salted boiling water, then drain. Cook fettuccini until al dente.
3. In medium heat, pour oil and garlic mixture and toss in pasta until well coated. Sprinkle with chili. Serve with Parmesan cheese.
2. Cut zucchini and carrots into long thin ribbons using a peeler. Blanch vegetable ribbons in salted boiling water, then drain. Cook fettuccini until al dente.
3. In medium heat, pour oil and garlic mixture and toss in pasta until well coated. Sprinkle with chili. Serve with Parmesan cheese.
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