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10
Fresh Summer “Spaghetti”
This light, stovetop dish is full of bright flavors and couldn’t be easier to make.
Makes 5 cups
2 medium zucchini, about 1 pound total
1 large carrot (only use wide end of carrot)
2 tablespoons extra virgin olive oil
2 garlic cloves, smashed
¼ teaspoon crushed red pepper
1 pint grape tomatoes, halved
¾ teaspoon salt
¼ cup packed fresh basil leaves, sliced very thin
1. Trim vegetables to fit into spiralizer. Prepare zucchini by spiralizing on the
thick julienne or ribbon setting. Set aside. Prepare carrot by spiralizing on
the thick julienne setting. Set aside with zucchini.
2. In a large skillet, heat olive oil, garlic and crushed red pepper over medium-
high heat until hot and fragrant, about 5 minutes.
3. Add tomatoes and ¼ teaspoon salt; cook until blistered, about 6 to 8
minutes.
4. Remove skillet from heat. Remove garlic cloves. Stir in zucchini, carrot, basil
and remaining salt. Taste and adjust seasoning as desired.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 81 (62% from fat) • carb. 7g • pro. 2g • fat 6g • sat. fat 1g
chol. 0mg • sod. 338mg • calc. 29mg • fiber 2g
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