Carrot, Zucchini, Squash Ribbons

Ingredients

• 2 tablespoons butter 
• 2 large carrots peeled
• 2 tablespoons parsley leaves fresh minced
• 2 cloves garlic minced
• 0.3 teaspoon ground pepper black
• 0.5  juice of lime juiced
• 0.5 teaspoon salt 
• 3 large baby squash yellow peeled
• 3 large zucchini peeled

Equipment

• frying pan
• mandoline

Directions

1. Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.
2. In a large skillet, melt butter over medium-high heat.
3. Add garlic and cook for 2 minutes.
4. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.