Zucchini & Carrot Ribbon Fettucini - cooking recipe

Ingredients

8 ounces fettuccine (I use whole wheat)
2 small zucchini, washed and trimmed
3 medium carrots, pared and ends trimmed
4 tablespoons butter
salt, to taste (I don't use much at all)
black pepper, coarsely ground, to taste
1 tablespoon chives, finely chopped
parmesan cheese, freshly grated (optional on each serving)

Preparation

In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
Cook pasta according to package directions in a large pasta pot.
Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.