This is based on a JT's recipe. (JT's Cuisine in Iowa is a fabulous place, for the uninitiated.)
Pasta and Vegetables in Garlic Sauce 1 9-oz. package refrigerated fettuccine 2 carrots, cut into thin ribbons 2 zucchini, cut into thin ribbons 1 red bell pepper, sliced very thinly (this is an addition of mine) 1/4 C butter 1 medium onion, chopped/sliced into thin ribbons 2 cloves garlic, minced 1/2 C chicken broth 1/2 C heavy cream 1/2 C grated Romano cheese
Use a vegetable peeler to slice the zucchini and carrots into thin ribbons; use just the green and some white of the zucchini, not the seedy inside. Cook fettuccine in a large pot of boiling water with zucchini and carrot ribbons. Drain and keep warm. Add pepper slices (this keeps the peppers crisp; they don't need to be cooked.) Melt butter and add onion and garlic; cook until onion is translucent but not browned. (I browned the onion and garlic and it all tasted fine.) Add broth and cream and cook until slightly thickened. Toss with pasta and vegetables. Serve with grated cheese and ground black pepper.