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.
Recipe Ingredient Details:
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 gluten-free pasta sauce (optional)
Cooked chicken strips (optional)
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.
Recipe Additional Notes:
Calories 105,Fat 7,Perfat 57,Cholesterol 0,Carbo 10,Protein 2
Mon, 2012-07-09 14:32