Dill and Lemon Pepper Fettuccine

INGREDIENTS:
2 medium carrots
2 medium zucchini
8 oz uncooked fettuccine
1 container (8 oz) dill dip
¾ teaspoon lemon pepper

INSTRUCTIONS:
Shave carrots and zucchini lengthwise into thin slices with vegetable peeler.  Cook fettuccine as directed –
except add carrots and zucchini about 1 minute before fettuccine is done; drain Return fettuccine mixture to
saucepan.  Add dill dip and lemon pepper; toss.  Serve immediately.

Yield: 4 Servings