Pub. 3 2018 Issue 2

11 ISSUE 2 2018 Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later). Cook and drain the pasta. In a large skillet, sautee´ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate. Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy! www.thekitchn.com Call for more information 1-860-282-2230 x 3685 Albert Tilley Commercial Sales Consultant atilley@bathfitter.com BATHFITTERCOMMERCIAL.COM Bath Fitter. The proven leader in multi residential, hotel, student and assisted living bathroom renovations and new construction since 1984 Registered trademark of Bath Fitter Franchising Inc. 7913_QuarterPageAd.indd 1 1/4/18 4:06 PM Carrot Ribbon Fettuccine Serves 4 4-5 medium sized carrots 8 ounces fettuccine pasta 4 tablespoons olive oil 1 lemon (with zest removed for garnish) 1/4 cup shredded parmesan (plus a little more for garnish) 1 sprig of fresh basil (for garnish) Coarse sea salt