veggi spaghetti
(1 rating)
No Image
Every Kid likes spaghetti, right! My take on veggi spaghetti came from spaghetti squash back in the late '70's. I like it with olive oil, garlic and herbs the best, but you can use your own favorite sauce to go on it.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
15 Min
method
Pan Fry
Ingredients For veggi spaghetti
-
2 lgcarrots
-
2 lgbroccoli stalks
-
1/2 mdred onion
-
1/4 colive oil, extra virgin
-
1 or 2 lggarlic cloves
-
pinchsalt and pepper
-
2 Tbspmixed fresh herbs (rosemary, basil, thyme, sage, parsley)
-
1/2 mdred bell pepper
-
1/2 mdgreen bell pepper
How To Make veggi spaghetti
-
1Slice 1/2 red onion and place in bowl of cool water. Putting the onion in water will help take out the sharpness of the onion in the dish. place to the side.
-
2I use a mandolin to make finely thin julienne long strips of the carrot, and broccoli stalks, to make the appearance of spaghetti.(please peal off hard outer surface of the broccoli, and take the skin off carrots)Julienne the red and green bell pepper.
-
3Make herbed olive oil in a skillet heating the olive oil on medium high heat, add garlic. Add the onions from the water, and then after the initial sizzle from onions die down add the other vegetables. Stir/fry until vegetables are done thru but still has a bit of crunch to them. Add herbs, Salt and Pepper and serve with your favorite parmigiana cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Veggi Spaghetti:
ADVERTISEMENT