Recipe Corner: Three-color pasta

I love this recipe.* It has simple flavors and is easy to make. I also happen to think it's fun because you can wrap the zucchini and carrots around the tines of the fork along with the pasta. How cool is that, I ask ye?

Ingredients:

2 large zucchini

2 large carrots

9oz fresh egg fettuccine (or tagliatelle)

4 tablespoons extra virgin olive oil, plus a little more for roasting garlic

flesh of 2 roasted garlic cloves

salt and black pepper

Directions:

Preheat oven to 400˚ Fahrenheit. Using a knife, cut off 1/4 to 1/2 inch of the top of cloves, exposing the individual cloves of garlic (reserve extra roasted garlic for later use). Drizzle olive oil on garlic making sure cut portion is well coated. Cover with aluminum foil and bake for approximately 30 minutes or until cloves feel soft when pressed.

With a vegetable peeler, cut the zucchini and carrots into long thin ribbons. (I stop peeling the zucchini before hitting the center seedy part but I leave the decision up to you.) Bring a large pan of salted water to boil, add carrots and zucchini, bring water back to a boil and boil vegetables for 30 seconds, then drain and set aside.

Cook pasta according to the instructions on the package. Drain and return to the pan. Add the carrots and zucchini, oil, garlic, salt and pepper and toss over medium to high heat until the pasta and vegetables are glistening with oil. Serve immediately with extra roasted garlic if you like.

Serves 4

*The recipe comes from the cookbook Pasta by Jeni Wright.