(Photo courtesy of Donna Erickson)

Wrap up the last of summer's harvest with colorful ribbons of orange, green, yellow and red. Abundant zucchini, summer squash and carrots can be woven together with fettuccine for a tasty supper your family will enjoy from preparation to the last bite.

Hand each of your preteen kids his own vegetable peeler, give them a few tips for honing ribbon-making skills, and they'll keep busy and feel useful cutting vegetables while you cook the pasta.

A healthy supper will be ready in minutes.

 

VEGETABLE RIBBON SALAD

Makes 4 to 6 servings.

8 ounces fettuccine pasta

2 carrots

1 or 2 small green zucchini

1 yellow summer squash

2 medium carrots

1 scallion

1/2 fresh red pepper (optional)

1/2 cup favorite bottled vinaigrette or homemade vinaigrette (recipe follows)

1/2 cup freshly grated parmesan cheese

Chopped parsley or basil

To prepare pasta: Cook pasta according to package directions. Drain. Rinse in cool water. Set aside.

To prepare vegetable: Trim off ends of carrots, zucchini and squash. Using vegetable peeler, cut vegetables lengthwise into long, thin ribbonlike strips. (Note: When you reach inner seeds of zucchini and summer squash, stop and continue slicing other side. Discard centers.) Place all vegetable ribbons into large bowl. Trim off green ends of scallion. Using fingers, tear

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into thin long strips. Add to other vegetables.

To assemble: Add pasta. Toss lightly with vinaigrette. Cut red peper into thin slices. Arrange on top. Sprinkle with grated parmesan and parsley or basil. Serve with French bread.

Extra tip: If your kids love apples, add an apple to the salad for sweetness. Peel, core and cut apple into 4 slices. Peel strips from each slice. Add to vegetable ribbons.

 

BASIC VINAIGRETTE

Makes 1 cup.

1/2 teaspoon salt

1 teaspoon Dijon mustard

1/4 cup white-wine or sherry vinegar

3/4 cup extra-virgin olive oil

In small bowl, let a child whisk salt, mustard and vinegar together. Continuing to whisk, have another child slowly add oil in stream until mixture is well combined. Store covered at room temperature for 1 week or in refrigerator for 1 month.

Donna Erickson's award-winning television series, "Donna's Day," is airing on public television nationwide. Watch it in the Twin Cities at 7:30 a.m. Fridays on tptLife on channels 13 and 17. Sign up for Donna's e-newsletter at donnasday.com. Her latest book is "Donna Erickson's Fabulous Funstuff for Families."