Created by ellie on June 8, 2018
Step 1: Cook pasta according to package directions, omitting salt and fat.
Step 2: While pasta cooks, using a vegetable peeler, shave long ribbons from the carrots and zucchini to equal 2 cups each. Just before draining the pasta, add the carrot ribbons, and stir 30 seconds. Drain pasta mixture and place in a large bowl with zucchini ribbons, tomatoes, lemon zest and juice, olive oil, salt and pepper. Toss.
Step 3: Divide mixture among 4 plates; toss with torn burrata, pistachios, and parsley.