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Carrot & Zucchini "Pasta"

Makes 4 servings

Carrot & Zucchini


1 tablespoon olive oil
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
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)

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.

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