Zucchini-Carrot Fettuccine

This one is a big hit with the kids.  The zucchini blends in well with the pasta so they don't realize they're eating it.  It's also a great one to have the kids help with, since most of the prep is done with a vegetable peeler.
The sauce is nice and light, and it makes a great summer dish when the zucchini is plentiful.  I've made a few changes to the original, adding more vegetables.  If you find it too much for you, you can cut back on the zucchini and carrot.

Zucchini-Carrot Fettuccine

1 box uncooked Fettuccine
1 onion
2 carrots
2 medium zucchini
1/2 stick butter
1 tsp. garlic powder
1/4 tsp. red pepper flakes
1 Tbsp. dried parsley (or 1/4 c. fresh)
1 c. chicken stock
1 1/4 c. milk
1 Tbsp. cornstarch
salt & pepper
crumbled feta cheese


1.  Cook pasta according to directions.
Meanwhile,
2.  Cut onion into long, thin slivers.
3.  Peel carrot & zucchini;  then, using the vegetable peeler, peel the flesh of the vegetables into long, thin shreds.  Keep vegetables separate.
 4.  Melt butter in large skillet over med-high heat.  Add onion, cook for about 5 min, stirring occasionally.  Add carrot shreds and cook for another 3-4 minutes, stirring once or twice.
Add zucchini, red pepper flakes, garlic powder, parsley and broth.  Simmer at medium heat 5 min.
 5. In small bowl or cup, combine milk and cornstarch.  Pour into skillet, mixing well.  Cook a few more minutes until thick.  Add more broth if it gets too thick.
6. Add pasta and toss together with salt & pepper to taste.
7.  Serve sprinkled with feta cheese.

source:  Family Feasts for $75 a Week