Perfect with Parmesan cheese. You can also use any hard-ripened cheese, such as Edam.
Prep Time 35 minutes
Cooking Time 3 minutes
1 head of garlic
salt and pepper
400 grams fettuccine pasta
2 large zucchinis
2 large carrots
red chili, thinly cut
Parmesan cheese, shaved
1 Preheat oven to 350F.
2 Place garlic in oiled roasting pan for 30 minutes. Once cool, cut off top of garlic and dig out cloves. Mash cloves and mix with olive oil. Add salt and pepper to taste. While roasting garlic, prepare pasta.
3 Cut zucchini and carrots into long thin ribbons using a peeler. Blanch vegetable ribbons in salted boiling water, then drain. Cook fettuccini until al dente.
4 In medium heat, pour oil and garlic mixture and toss in pasta until well coated. Sprinkle with chili. Serve with Parmesan cheese.
Photography by Ocs Alvarez & Lucky Besa │ Styling by Melanie Jimenez
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