| 1/2 box | BARILLA Gemelli |
| 2 tablespoons | pine nuts |
| 1 medium | zucchini, cut into julienne strips |
| 2 tablespoon | extra virgin olive oil |
| 1 clove | garlic, minced |
| 2 medium | carrots, cut into thin strips |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/2 cup | freshly grated Parmigiano-Regiano cheese |
TOAST pine nuts in large skillet over medium heat 4 to 5 minutes or until golden brown. Remove from skillet; set aside.
HEAT olive oil in same skillet over medium-high heat. Stir in garlic; saute for 30 seconds.
ADD zucchini and carrots; sauté 6 to 7 minutes or until crisp-tender. Stir in pine nuts; remove from heat.
COOK Gemelli according to package directions; drain and return to pot.
ADD vegetable and pine nuts mixture, salt, pepper and Parmigiano cheese to hot Gemelli; toss gently. Transfer to serving platter and serve warm.
For a spicy flavor, add crushed red pepper flakes with seasoning. Purchased shredded carrots may be substituted for julienne strips.