Fettuccine Vegetable Ribbons

2 lrg zucchinis

2 lrg carrots

9oz fettuccine or tagliatelle pasta

4 Tbsp garlic flavored olive oil

Cook the pasta in boiling water.  Bring a small pot of salted water to a boil.  Use a vegetable peeler and peel the zucchini and carrots lengthwise.  When water is boiling toss in the vegetables for 30 seconds.  Long enough just to soften up bit with a little crunch left.  Remove and set aside.  When pasta is finished cooking.  Drain and add the vegetables to this large pasta pot.  Sprinkle with garlic flavored olive oil and season to taste.  Serve hot.