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Vegetable Spaghetti

Fettuccine.Inn's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic clove 2 Medium, chopped fine
  Zucchini 2 Ounce, shredded (Approximately 1/2 Loose Cup)
  Golden squash 2 Ounce, shredded (Approximately 1/2 Loose Cup)
  Carrot 2 Ounce, shredded (Approximately 1/2 Loose Cup)
  Celery root 1 Ounce, shredded (Approximately 1/4 Loose Cup)
  Leek 1 Ounce, white part only, shredded (Approximately 1/4 Loose Cup)
  Reduced chicken broth 1 Cup (16 tbs)
  Finely shredded basil leaves 1 Tablespoon
  Chopped fresh italian parsley 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Freshly ground black pepper To Taste
  Spaghetti 1 Pound, cooked and drained
Directions

In a large skillet, heat the olive oil with the garlic over moderate heat.
As soon as the garlic sizzles, add the shredded vegetables and saute, stirring, for about 30 seconds.
Add the broth and bring it to a boil.
Simmer briefly, just until the vegetables are tender-crisp.
Pour the vegetables and broth over cooked pasta and toss with the basil, parsley, Parmesan, and black pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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