This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.
Details
Servings
4 servings
Prep time
15 minutes
Calories
310
Sodium
50 mg
Dietary fiber
5.1 g
Total fat
26.9 g
Total carbs
17.5 g
Protein
3.7 g
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Ingredients
4 cups zucchini or yellow squash
1 bell pepper (any color), diced
1 bunch green onions, chopped
6 Roma tomatoes, seeded and diced
2 large carrots, cut into “coins”
½ cup olive oil
½ cup red wine vinegar
1-2 garlic cloves, minced
1 Tbsp. Italian seasoning
Dash black pepper
Directions
- Spiralize the zucchini (or yellow squash) into nice veggie pasta.
- Warm the pasta in a pot of boiling water while prepping the “sauce.”
- Combine chopped vegetables with the warm pasta.
- Mix olive oil, vinegar, garlic, and Italian seasoning.
- Add black pepper to taste.
- Toss pasta to combine ingredients.
- Garnish with a sprinkle of Parmesan cheese.
