Ingredients:

2 large zucchini
2 large carrots
8 oz tagliatelle pasta
4 Tbsp olive oil, divided
2 garlic cloves, minced
3 shallots, minced
2 tsp Urban Accents Dillwood Grove
Salt & pepper to taste
Grated Parmesan cheese

Directions:

With a vegetable peeler, cut the zucchini and carrots into long thin ribbons. Cook the tagliatelle according to the package instructions. Heat 2 Tbsp olive oil in a large skillet. Add shallots, saute for 6-7 min.  Add garlic, cook for 2 min. Add the ribbon veggies and Dillwood Grove.  Saute for 4 min or until veggies are crisp-tender.  Add the tagliatelle to the skillet with additional olive oil, salt and pepper. After thoroughly combined, garnish with a light sprinkle of Parmesan cheese.