For most traditional pasta recipes, the default ingredient is 1 pound of pasta, which yields 4 cups of cooked pasta. In the following recipes, 4 cups of vegetable spaghetti will be the standard ingredient. To get 4 cups of vegetable pasta from your veggies use the following guide. Equivalents are approximate depending on the size of the vegetable.
- Beets — 8 medium beets, trimmed = 4 cups beat pasta
- Broccoli — 6-8 trimmed broccoli stalks = 4 cups broccoli pasta
- Carrot — 8 medium carrots = 4 cups carrot pasta
- Cauliflower — 1 head of trimmed cauliflower = 4 cups cauliflower “rice”
- Cucumbers — 3-4 medium cucumbers = 4 cups cucumber pasta
- Jicama — 2 whole jicamas = 4 cups jicama pasta.
- Potato — 6 medium potatoes = 4 cups potato pasta
- Radish — 2 Daikon radishes = 4 cups radish pasta
- Squash — 4-6 yellow squash = 4 cups squash pasta
- Sweet Potato — 3 medium sweet potatoes = 4 cups sweet potato pasta
- Zucchini — 3-4 whole zucchini = 4 cups zucchini pasta
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