Shaved Vegetable Rainbow Pasta

Step 1

Peel the skin off of the carrots, if you choose, then continue to peel the entire carrot using a vegetable peeler. Do this with all of the carrots, then peel the zucchinis until there is nothing left to peel Have a bowl ready to put the shaved carrots into and a separate bowl for the shaved zucchini.

Step 2

In a large sauce pan, melt tallow, then add sliced red onion. Cook over medium heat until slightly browned and caramelized. Add shaved carrots and minced garlic and allow to cook for 2-3 minutes until slightly softened. Use a spatula or tongs to carefully toss and turn the carrots frequently.

Step 3

When carrots are slightly softened, add the shaved zucchini. Use your spatula or tongs to toss zucchini and integrate with the carrots. Add salt, pepper, apple cider vinegar and kelp and toss to combine. Allow to cook for 1-2 minutes more until softened and lightly cooked. The dish should have a nice sheen to it when finished. Turn heat off immediately so it doesn’t continue to cook as noodles will lose their color and become soft and mushy.

Serving Tip

Lightly shave parmigiana reggiano over the entire top of the pan. Serve immediately as a side with dinner or as a “pasta” with meat served on top.