Instructions: 1. Top and tail the carrots and courgettes. Using a potato peeler, carefully pare the vegetables into ribbon-like strips.

2. Cook the pasta in
plenty of lightly salted boiling water for 8 -1 0 minutes. Two minutes before the end of the cooking time, add the ribbons of carrot and courgette.

3. Drain the cooked pasta and vegetables and toss them with the
margarine and chopped herbs. Season with salt and freshly ground pepper and serve immediately

Preparation and Cooking Time: 20 minutes Calories per serving: 265 Freezing
not recommended

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.