Parmesan & Veggie Noodles
I absolutely love, love, love pasta. I work at trying different methods of cooking pasta, along with various flavors to try. These Parmesan and Veggie Noodles are a new favorite. I had some veggies I needed to use up and threw this dish together the night I made Rosemary Pan Seared Scallops. The two went together so well.
The bold nutty flavor of parmesan cheese, the fresh crisp zucchini and carrot, mixed with butter, make these Parmesan and Veggie Noodles addictive and delicious. This recipe serves double duty as a full dinner in itself, or a side dish for chicken, seafood or steak. It’s simple, fresh and versatile.
Parmesan & Veggie Noodles
The bold nutty flavor of parmesan cheese, the fresh crisp zucchini and carrot, mixed with butter, make these Parmesan and Veggie Noodles addictive and delicious.
Ingredients
- 1 lb Spaghetti Noodles ( or pasta of choice)
- 5 oz Parmesan Cheese Block
- 1 Medium Zucchini – shredded
- 1 Medium Carrot – shredded
- 6 Tbsp Butter
- 2 Tbsp Wild Rosemary infused Olive Oil * Optional
- Salt & Pepper to taste
Instructions
- Cook pasta according to package directions.
- While pasta is cooking wash and dry the zucchini and carrot.
- Shred zucchini and carrot in a medium bowl and set to the side.
- Grate/shred the block of Parmesan Cheese and add the bowl of veggies.
- Once pasta is cooked, drain well. Do not rinse the pasta.
- Keep or return the pasta to the pan it was cooked in.
- Add the butter, the optional infused oil if desired and toss until butter is melted throughout the noodles.
- Add the grated/shredded parmesan cheese and veggies and toss until mixed throughout the noodles evenly.
- Salt and Pepper to taste.
- Serve warm and Enjoy!