To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon, apple cider vinegar, balsamic vinegar and salt until smooth. Next, slowly add the oil to emulsify, and then remove from the blender. Next, in a bowl, blend the pasta and half of the vinaigrette. Toss and add additional vinaigrette if desired. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve.
Recipe courtesy of Robert Irvine