Carrot & Zucchini "Pasta"

Makes 4 servings

Ingredients

1 tablespoon	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $13.46 Emile Henry Oil Cruet, 14 ounce Price: $37.99
2 cloves	garlic, thinly sliced
1/2 pound	Carrots (about 2 medium), cut in long thin julienne strands (2-3 cups strands)
1/2 pound	zucchini (about 2 medium), cut in long thin julienne strands (2-3 cups strands)
1/4 teaspoon	salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
2 tablespoons	fresh parsley, chopped (or 1 tablespoon dried parsley)
2 teaspoons	lemon juice
1/4 cup	grated parmesan cheese (optional)
1/8 teaspoon	red pepper flakes (optional, or to taste) Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $35.96 MIU Stainless-Steel & Acrylic Mill Price: $11.66 PepperMate Mills Price: $39.99 View More

Cooking Instructions

In a large nonstick skillet over medium high, heat olive oil. Add the garlic and cook, stirring, 1 minute, or until just softened. Add the zucchini, carrots and salt, tossing frequently, until vegetables are tender-crisp, about 4 minutes. Remove from heat and add lemon juice and parsley, toss to combine. Garnish with cheese and red pepper flakes, if desired.