You'll never miss pasta with this delicious and healthy substitute. Zucchini "noodles" are a gluten-free option that are delicious with fresh tomato sauce or pesto. To make preparation even easier, consider a "spiralizer" - it's a tool that cuts vegetables in thin, pasta-like ribbons and is available in most stores.
- 2 medium zucchinis
- 1 tablespoon olive or garlic oil
- 1 red bell pepper, deseeded and sliced into strips
- 1 yellow pepper, deseeded and sliced into strips
- 1 large tomato, diced
- 2 medium carrots, peeled and sliced into thin rounds
- ½ cup green beans
- Optional topping: parmesan cheese and cooked shrimp, scallops or chicken
- Julienne zucchini flesh (not seeds) with a julienne peeler/tool. Set zucchini noodles aside.
- In a large skillet, add oil and peppers, tomato, carrots, and green beans over medium heat. Saute for about 3 minutes, then ad in julienned zucchini. Stir and cook until veggies are fork tender and zucchini is 'al dente' or cooked to desired texture.
- Season with salt, pepper, and shredded parmesan cheese. (Mozzarella cheese would also work.)
- If you would like to add protein, top pasta with cooked shrimp, scallops, or chicken.
Saturated fat: g