1/2 lb whole-wheat spaghetti
3 carrots
3 green zucchini
3 yellow zucchini – squash
1 Tbs olive oil
1 Tbs butter
2 cloves garlic, minced
1 1/2 cups packed fresh basil, minced
3/4 cup parsley, minced
1/2 cup fresh chives, minced
2 Tbs fresh marjoram, minced
3/4 tsp salt
1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat; cook spaghetti until tender (about 12 minutes). Drain thoroughly. Peel carrots. Cut carrots and green and yellow zucchini into long, thin julienne strips (about 1/8 inch thick) to resemble spaghetti.

In a Dutch oven or large skillet, heat oil and butter over low heat. Add garlic and carrots. Saute for 5 to 7 minutes. Add spaghetti, green and yellow zucchini, basil, parsley, chives, marjoram, and salt. Stir to combine and cook for 4 to 5 minutes. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately.

Servings: 7