Fresh Summer "Spaghetti"

Makes 5 cups

2     medium zucchini, about
1     pound total
1     large carrot (only use wide
       end of carrot)
2     tablespoons extra virgin
       olive oil
2     garlic cloves, smashed
¼    teaspoon crushed red pepper
       flakes
1     pint grape tomatoes, halved
¾    teaspoon kosher salt, divided
¼    cup packed fresh basil leaves,
       sliced very thin

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

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.