Ingredients Jump to Instructions ↓

  1. 1 lb zucchini, ends trimmed

  2. 1 lb carrots, peeled

  3. 1 box (1 lb) spaghetti

  4. 5 Tbsp unsalted butter, cut up

  5. 2 cloves garlic, minced

  6. 1 Tbsp grated lemon zest

  7. 1 Tbsp lemon juice

  8. 1/2 tsp salt

  9. 1/4 tsp freshly ground black pepper Shaved Parmesan

Instructions Jump to Ingredients ↑

  1. Bring a 5- to 6-qt pot of salted water to a boil. Meanwhile, if zucchini are long, halve crosswise. Using a vegetable peeler, shave zucchini and carrots into ribbons.

  2. Cook pasta until al dente as package directs. Add zucchini and carrot shavings to the pasta pot. Cook 1 minute or until vegetables are just tender. Remove and reserve 1 cup pasta cooking water, then drain pasta mixture.

  3. Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.

  4. Return pasta and vegetables to pot. Add lemon zest and juice, salt and pepper; toss. Add enough reserved pasta water to create a thin sauce. Top with Parmesan.


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