Vegetable "Spaghetti"

Nov 1, 2002 12:00 PM


Vegetable "Spaghetti"
November, 2002

Serves 4 / This colorful assortment of vegetables is low in carbohydrates and completely grain-free. With this much fresh flavor, you won't even miss the pasta.

1 large carrot, peeled
1 medium zucchini or yellow summer squash
1 large leek
1 small green, red, yellow, or orange bell pepper (optional)
3-5 cloves garlic, slivered
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Shredded fresh basil, chives, or parsley to taste (optional)
Prepared gluten-free pasta sauce (optional)
Cooked chicken strips (optional)

1. Cut vegetables into very thin (julienne) strips. Heat oil in a large skillet or wok on medium-low heat and add carrots. Sauté for 4-5 minutes. Add remaining vegetables and sauté until vegetables are al dente, about 3-5 minutes.
2. Season with salt and pepper, and top with fresh herbs, gluten-free pasta sauce, and cooked chicken strips, if desired.

Calories 105,Fat 7,Perfat 57,Cholesterol 0,Carbo 10,Protein 2

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