You will need:
1 lb zucchini, ends trimmed
1 ib carrots, peeled
1 box (1 lb) spaghetti
5 Tbsp butter, cut up
2 cloves garlic, minced
1 Tbsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp salt
To make bring a 5-6 qt pot of water to a boil.
Use a vegetable peeler to shave zucchini & carrots. Cook pasta until al dente.
Then add the veggies to the pasta pot. Cook 1 minute or until veggies are just tender.
Remove & reserve 1 cup pasta cooking water, then drain pasta mixture.
Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.
Return pasta & veggies to pot. Add lemon zest, lemon juice, salt & pepper. Add some of the reserved pasta water to create a thin sauce. Top with parmesan.
*Tip: You can always add melted butter & a little EVOO onto the pasta to enhance the flavor*