Veggie Pasta
by FASST | Nov 29, 2019 |
NON-STARCHY VEGETABLES | STARCHY VEGETABLES|
2- SERVINGS
2 cups fresh tomatoes, diced (about 3 large tomatoes or 1 pint cherry tomatoes)
2 zucchini's cut into noodles using a spiralizer or vegetables peeler
1 small sweet potato or yam cut into noodles using a spiralizer or vegetables peeler
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp Italian seasoning
¼ tsp red pepper flakes
salt and pepper, to taste
fresh basil, chopped, for garnish
1Prepare vegetables accordingly. Heat oil in a large sauté pan over medium-high heat. Add in garlic and sauté for 1 to 2 minutes. Add in the diced tomatoes and season with 1 tablespoon Italian seasoning, red pepper flakes, and a sprinkle of salt.
2Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release its juices.
3Add in spirlized sweet potato noodles and stir . Cover and let cook 5 minutes. Add in zucchini noodles, cover and cook an additional 5 minutes. Be careful not to over cook the vegetable noodles. You want them to be slightly al dente.
4Remove cover, stir and season with salt and pepper. Transfer to a serving dish and top with fresh chopped basil. Serve alongside your choice of protein to make it a complete meal.
Ingredients
2 cups fresh tomatoes, diced (about 3 large tomatoes or 1 pint cherry tomatoes)
2 zucchini's cut into noodles using a spiralizer or vegetables peeler
1 small sweet potato or yam cut into noodles using a spiralizer or vegetables peeler
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp Italian seasoning
¼ tsp red pepper flakes
salt and pepper, to taste
fresh basil, chopped, for garnish
Directions
1Prepare vegetables accordingly. Heat oil in a large sauté pan over medium-high heat. Add in garlic and sauté for 1 to 2 minutes. Add in the diced tomatoes and season with 1 tablespoon Italian seasoning, red pepper flakes, and a sprinkle of salt.
2Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release its juices.
3Add in spirlized sweet potato noodles and stir . Cover and let cook 5 minutes. Add in zucchini noodles, cover and cook an additional 5 minutes. Be careful not to over cook the vegetable noodles. You want them to be slightly al dente.
4Remove cover, stir and season with salt and pepper. Transfer to a serving dish and top with fresh chopped basil. Serve alongside your choice of protein to make it a complete meal.
