So bright and colorful. That variety of color means a variety of nutrients too! The trick to this faux-pasta is peeling and slicing the veggies into very long thin strips. Once cooked, the veggies resemble spaghetti. To be honest, the only real reason I eat spaghetti is to twirl it around my fork and smother it in tomatoe sauce anyway.
- olive oil
- 3 cloves garlic
- 1 onion
- 1 red bell pepper
- 1 zuchinni
- 1 summer squash
- cayenne pepper *optional
- Halve and slice the onion and pepper as thin as humanly possible. Seriously, there's no such thing as too thin.
- Use a peeler to peel the zuchinni and squash into thin strips. The seedy part in the middle wont hold together as well during cooking, so you might want to just discard that part.
- Mince garlic.
- Heat a pan with a Tbs of olive oil, garlic, basil and oregano. When you start to smell the herbs it is time to add the onion and pepper. These take longer to cook than the other vegetables. Sautee until they break down. The onions should be soft and clear.
- Season with cayenne pepper if you like spicy food.
- Mix in zuchinni and squash. It won't take long for the other vegetable to steam them. I wait about a minute which leaves them "al dante", but if you prefer mushier vegetables leave it on longer.
- When vegetables reach your desired texture, remove from heat.
- Mix in sauce.
You can add whatever sauce you would normally put on spaghetti. Just remember, if you're trying to eat clean, some sauces are healthier than others. I was lazy and just used a can of crushed tomatoes, which turned out delicious.