Pasta of choice (whole wheat linguine, spaghetti, fettuciine and long fusilli)
2 tbs olive oil
1 tbs red wine vinegar
1/4 cup finely chopped onion
1 small clove garlic, crushed in a garlic press
1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp dried Italian herb seasoning
1 zucchini
2 medium carrots, peeled
1/4 lb chunck parmesan cheese, diced
Instructions
While pasta is cooking, in small bowl whisk together oil, vinegar, onion, garlic, mustard, salt
and herb seasoning until well combined; set aside.
Using a vegetable peeler shave zucchini and carrots into lengthwise ribbons. Place ribbons in
colander. Drain pasta in colander on top of vegetables (the boiling water will cook the
vegetables slightly). Immediaately transfer to large serving bowl. Add dressing mixture and
cheese and toss until well mixed.
Originally Submitted
2/14/2010
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You can add this Vegetable Ribbons Vinagrette recipe to your own private DesktopCookbook.