This recipe for ribbon pasta and veggies is a light, colourful meal that has the bright colours of late summer and early autumn. It isn’t as fussy as it appears, and the whole family enjoys it.
Ingredients for Ribbon pasta and veggies
2 Zucchini/courgettes
2 Large Carrots
300g fresh tagliatelle
4TBSP Garlic-flavoured olive oil
Ground black pepper, to taste
Parmesan cheese to garnish
This is how we prepare our ribbon pasta and veggies:
1) Bring a large pot of water to boil (with a drop of oil in it).
2) While the water is heating, use a vegetable peeler to slice the carrots and zucchini into long ribbons. 
3) When the water boils, add the vegetables and bring the water back to the boil.
4) Cook the veggies for about 30 seconds and then drain them.
5) Bring the water back to the boil again and cook the pasta according to the instructions on the packet.
6) Drain the pasta and return it to the pot.
7) Add the veggie ribbons, flavoured oil and pepper.
8) Toss these together over medium heat until everything is covered nicely with the oil. 
9) Serve your ribbon pasta and veggies and enjoy!
Tip: You don’t need to purchase garlic oil. We made our own by crushing some garlic into an almost-finished bottle of olive oil and letting it infuse for a couple of days. It’s that time of year that we’ll be having this on our menu in high rotation.
If you enjoy zucchini, check out these great zucchini pancakes. Or if you’re looking for an all-purpose pasta sauce, click here. Or see our Lunch menu for more ideas.
What is your favourite summer or autumn pasta?
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Lisa says
This looks beautiful and delicious! 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week.
Crystal McClean says
Thank you for hosting, I know where to go when I need some inspiration 🙂
Momma Jo says
Thank you for linking this wonderful recipe up with the Hearts for Home Blog Hop. I look forward to trying it out myself.
Your post has been selected to feature on Monsters Ed Homeschool Academy’s Hearts for Home Blog Hop post featuring recipes which will go live on Thursday, September 19th. Please remember to grab the “I was Featured” button 🙂
Crystal McClean says
Excellent! Thanks so much 🙂 You’ve made my week, be sure you have a great one too!
Nicole @ the fit foot says
I love this dish its is so simple and so healthy. Thank you for sharing. I found you on let’s get social sundays
nikki
Crystal McClean says
Thank you for stopping by, please be sure to visit again 🙂
Renee @ Mother Daughter Book Reviews says
I like the simplicity of this recipe and packed with nutrients! I’m sure my kids would love this. Thanks for sharing. 🙂
Crystal McClean says
It gets easier each time, and the flavours work really well together! Let me know how it goes 🙂
Growing Up Madison says
This looks delicious. My toddler who’s a big veggie lover would definitely love this. Thanks for sharing this recipe. Will make it one day.
Crystal McClean says
We’ll get you cooking one day! But with this recipe you can have your children ‘peel’ the veggies-they’d love it and all you’d need to do is the pasta 🙂
Jessica @ fantabulosity.com says
YUM! How healthy and scrumptious looking! Trying to get both of those in one recipe is hard… but you’ve accomplished it! Thanks for sharing!
Crystal McClean says
Thank you for dropping in 🙂 What is your favourite pasta dish?
Jenn @ UpsideDownKids.com says
This looks yummy. I will have to make this for the kids. They would find the pasta amusing.
Crystal McClean says
Ah, but the question is which is more amusing, tthis or funny fusilli?
Missy Homemaker says
Super simple, tasty and pretty!
Crystal McClean says
It makes quite a transformation from “peels” to meals, but it works!
Tammy says
It is so pretty with all the colors of fall! Love it!
Crystal McClean says
Colour makes pasta more exciting, doesn’t it?
TaMara says
What a great fall dish. Thanks for linking up at Food on Friday.
Crystal McClean says
I love the colours of this dish, thank you for hosting!