Zucchini and carrots cut on the grate WIDE STRIPS of very thin

In the frying pan, butter and olive oil, stew on low heat carrots and chopped garlic for 5 minutes, stirring occasionally, add zucchini and herbs, salt and pepper, saute 5 minutes.

Simultaneously with the roasting of the vegetables boil spaghettini in salted water, al dente readiness. Ready spaghetti gently to mix with vegetables, add shredded lettuce, sprinkle with green onions and serve immediately on the table.

To make the dish filling, you can add grated Parmesan or crumbled feta.