Zucchini and Portabella Spaghetti |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe doesn't have tomato sauce, but it's nice and moist anyway! (Olive oil and vegetable jucies take care of dryness) I was digging around in the kitchen, craving pasta but not wanting red sauce again and threw this together. It's easy and it was a hit! Ingredients:
1 (8 ounce) box whole wheat pasta |
1 cup portabella mushroom |
3 small zucchini |
1/3-1/2 cup olive oil |
1/4-1/2 cup parmesan cheese |
1/4-1/2 cup basil, chopped |
1 garlic clove, minced |
1 medium onion, diced |
Directions:
1. Cook the pasta as directed on the package.
2. In a large skillet, saute the onion and garlic for 2 minutes.
3. Add the mushrooms and olive oil to the skillet and saute for 2 more minutes.
4. Add the squash and basil and saute for 5 minutes.
5. When the pasta is finished, add it and the parmesan to the veggies and stir. It's ready!
6. If wanted, you can add meatballs to this for some extra protein. (I have a recipe for turkey meatballs as well).
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