Vegetable “Spaghetti”
Recipe Type: Entree
Author:
Serves: 4
This colorful assortment of vegetables is low in carbohydrates and completely grain-free. With this much fresh flavor, you won’t even miss the pasta.
Ingredients
- 1 large carrot, peeled
- 1 medium zucchini or yellow summer squash
- 1 large leek
- 1 small green, red, yellow, or orange bell pepper (optional)
- 3-5 cloves garlic, slivered
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Shredded fresh basil, chives, or parsley to taste (optional)
- Prepared pasta sauce (optional)
- Cooked chicken strips (optional)
Instructions
- Cut vegetables into very thin (julienne) strips. Heat oil in a large skillet or wok on medium-low heat and add carrots. Sauté for 4-5 minutes. Add remaining vegetables and sauté until vegetables are al dente, about 3-5 minutes.
- Season with salt and pepper, and top with fresh herbs, gluten-free pasta sauce, and cooked chicken strips, if desired.