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.
Vegetable "Spaghetti"
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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 gluten-free 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.
Recipe Notes
Nutrition Facts
Vegetable "Spaghetti"
Amount Per Serving
Calories 105
* Percent Daily Values are based on a 2000 calorie diet.
Calories 105,Fat 7,Perfat 57,Cholesterol 0,Carbo 10,Protein 2
