Ribbon Pasta

Serves four

1 pound leeks (about three)

1 pound zucchini (about three)

½ pound carrots (about 2)

2 cloves garlic

1 tablespoon butter

2 tablespoons olive oil

Salt and pepper to taste

Red pepper flakes to taste

¼ cup grated Parmesan

½ pound uncooked pasta, spaghetti, linguine, fettuccine etc.

1.  Start a large pot of salted water boiling.  Preheat oven to 375 degrees Fahrenheit.  Wash the carrots and zucchinis and pat dry.  Using a vegetable peeler, create ribbons of the vegetables by peeling off slices of the zucchini and carrots running the vegetable peeler along the length of vegetable.  Keep the vegetable ribbons separate, as they have different cooking times.  Toss the zucchini ribbons with the 2 tablespoons of olive oil and salt and peeper.  Spread the zucchini over a large jellyroll pan and roast for 15 minutes, tossing occasionally.  Add the carrots and roast for an additional 8-10 minutes, or until the vegetables begin to caramelize.

2.  Meanwhile, trim the roots and very dark greens off the leeks.  Slice open the leeks and rinse under cold water to wash away and dirt and sand.  Pat the leeks dry and thinly slice.  Add the leeks and butter to a large, non-stick sauté pan over medium heat and sauté until soft, about 8 minutes.  Press the garlic into the pan and cook for an additional minute or so.  Cook the pasta according to manufacturers directions for al dente.  Drain the pasta and add to the pan with the leeks, along with the Parmesan cheese and a splash of pasta water. (About ¼- ½ a cup).  Add the roasted vegetable ribbons and the red pepper flakes.  Season to taste with salt and pepper and toss the pasta for 1-2 minutes, or until the Parmesan and pasta water have melted and reduced to create a loose sauce.  Serve immediately, with extra grate Parmesan.

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