Servings: 4
Start to finish: 15 minutes
2 large carrots, peeled
2 crookneck squashes (yellow summer squash)
2 zucchini
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
1 ounce parmesan cheese, shaved into shards with a vegetable peeler
Lemon zest or fresh herbs for garnish, optional
kosher salt
Freshly ground black pepper
Use a vegetable peeler to shave long, thin ribbons (like flat noodles) of the vegetables. (You will likely have a thin core remaining of each vegetable that you’ll have to use for another purpose.)
Heat the olive oil over medium heat in a large saute pan. Add the garlic and saute for one minute, until fragrant. Add the vegetable ribbons, a pinch of salt, and stir. Add the lemon juice and cover with a lid for just one minute (or longer if you want very soft ribbons). Remove the lid, and remove from heat.
Serve on four plates, topped with pine nuts, parmesan cheese, black pepper and lemon zest or fresh herbs, if desired.
Nutrition information per serving: 128 calories; 66 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 6 mg cholesterol; 408 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; 6 g protein.
Melissa d’Arabian, Associated Press
