ZUCCHINI, CARROT, AND PARMESAN SAUCE

This brightly colored sauce is good on twists, rotelle, or any pasta that will "catch" the sauce. Shred the vegetables in a food processor or on the widest side of a hand grater. Yield: 1½ cups, or enough for 8 ounces pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil over low heat in a medium skillet. Stir in the carrot, zucchini, and garlic; sauté, stirring, 3 minutes. Toss hot pasta with the sauce. Serve with cheese.