Zucchini Pasta

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Zucchini Pasta | Recipe Treasure

With the amount of zucchini growing in our garden, we’ve been scrambling to come up with different ways to eat it all! I mean, it’d get pretty boring if you made and ate the same thing over and over again, right?! Well, I don’t know about you but I would! Nothing beats a little variety in life especially when it comes to food. And speaking of variety, what could be a better example than pasta? Pasta comes in all shapes and sizes, and now there’s the new fad of making pasta out of vegetables! I remember the very first time I saw pasta made out of vegetables, I scoffed and said what kind of ‘pasta’ is that? Little did I know that whoever came up the idea was a genius!

My mom made this zucchini pasta the other day and I actually fell in love. I’m usually fair-game to all types of cuisines but this was definitely a game changer! This was undoubtedly the BEST way to enjoy pasta without having the “OMG, I can’t believe that I just ate all those carbs!” and “There’s goes my diet!” reactions follow short after.

For all the mom’s out there that struggle to get some veggies in your kids’ bodies, I think I’ve found a solution for you: a pasta made solely out of vegetables! Now your kids can enjoy the perks of eating ‘pasta’ while you bask in your glory of secretly feeding them vegetables 😉 Bon appétit!

Zucchini Pasta | Recipe Treasure

Zucchini Pasta

By

Skill Scale: Easy
Serving: 4-6
Prep Time: 15 minutes
Cook Time: 5-6 minutes

Ingredients

  • green zucchini - 3, (julienned)
  • yellow zucchini - 3, (julienned)
  • red onion - 1, small, (sliced) [about 1 cup]
  • green beans - 8-10, (julienned) [about ½ cup]
  • button mushrooms - 2, (sliced) [about ½- ¾ cup]
  • florets broccoli - 2-3, (cut in small pieces)
  • carrot - ½, (julienned) [about ½ cup]
  • green bell pepper - ¼, (julienned) [about ½ cup]
  • red bell pepper - ¼, (julienned) [about ½ cup]
  • corn kernels - ½ cup, (thawed)
  • green peas - ½ cup, (thawed)
  • basil leaves - 4-5, (cut in small pieces)
  • salt - 1 tsp
  • red chili flakes - 1 tsp
  • black pepper - ½ tsp, (crushed)
  • Italian seasoning - 1 tsp
  • oregano - ½ tsp
  • pasta sauce - 1 cup
  • olive oil - 1 tbsp, (you can use any type of oil)

Instructions

  • Cut all of the vegetables according to the way they're listed in the ingredients
  • Heat the olive oil in a 5 quart pan on a high flame
  • Place the onion in the pan and sauté for about 1-2 minutes (until it's translucent)
  • Add the green beans, mushrooms, broccoli, carrots, green and red bell pepper, corn kernels and green peas to the pan
  • Sauté all of the vegetables for about 2-3 minutes until they are crisp-tender
  • Add the green and yellow zucchini, basil leaves, salt, red chili flakes, crushed black pepper, Italian seasoning and oregano to the pan, sauté and turn the flame off
  • Serve immediately with pasta sauce

Notes:
*Don't cook the zucchini or overcook the other vegetables or else they will release water
**We used a small julienne blade for the zucchini and carrots

Print

Zucchini Pasta | Recipe Treasure

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