Pasta
Fresh Summer "Spaghetti"
Makes 5 cups
Fresh Summer "Spaghetti"
Makes 5 cups
This light, stovetop dish is full of bright flavors and couldn’t be easier to make.
Nutritional information per serving (1 cup):Calories 81 (62% from fat) | carb. 7g | pro. 2g | fat 6g | sat. fat 1g chol. 0mg | sod. 338mg | calc. 29mg | fiber 2g
Ingredients
- 2medium zucchini, about
- 1pound total
- 1large carrot (only use wide
- end of carrot)
- 2tablespoons extra virgin
- olive oil
- 2garlic cloves, smashed
- ¼teaspoon crushed red pepper
- flakes
- 1pint grape tomatoes, halved
- ¾teaspoon kosher salt, divided
- ¼cup packed fresh basil leaves,
- sliced very thin
Preparation
- 1. Trim vegetables to fit into feed tube. Fit the Spiralizer
- with the Spaghetti Cut Disc. Process the zucchini and
- carrot on Low; reserve.
- 2. In a large skillet, heat olive oil, garlic and crushed red
- pepper over medium-high heat until hot and fragrant,
- about 5 minutes.
- 3. Add tomatoes and ¼ teaspoon salt; cook until
- blistered and just starting to pop, about 6 to 8
- minutes.
- 4. Remove skillet from heat. Remove garlic cloves. Stir in
- zucchini, carrot, basil and remaining salt. Taste and
- adjust seasoning as desired.
- 5. Serve immediately.
