With a veg peeler, peel the zucchini and carrots into long ribbons.
Bring a large pan of water to boil and add zucchini and carrot to blanch for 30 seconds.

Drain cooked pasta and return to the pot (med heat) adding garlic oil, drained vegetable ribbons, salt and pepper. Toss. Serve immediately.

*If adding chicken, either serve over pasta or toss into the pasta with last ingredients.

A special thanks to a FamilyCorner.com community member
for this recipe. Thanks "Bilby"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!