Veggi Spaghetti Recipe

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Veggi Spaghetti

Jody Standifer

By
@jodystand

Every Kid likes spaghetti, right! My take on veggi spaghetti came from spaghetti squash back in the late '70's. I like it with olive oil, garlic and herbs the best, but you can use your own favorite sauce to go on it.


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Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

2 large
carrots
2 large
broccoli stalks
1/2 medium
red onion
1/4 c
olive oil, extra virgin
1 or 2 large
garlic cloves
pinch
salt and pepper
2 Tbsp
mixed fresh herbs (rosemary, basil, thyme, sage, parsley)
1/2 medium
red bell pepper
1/2 medium
green bell pepper

Directions Step-By-Step

1
Slice 1/2 red onion and place in bowl of cool water. Putting the onion in water will help take out the sharpness of the onion in the dish. place to the side.
2
I use a mandolin to make finely thin julienne long strips of the carrot, and broccoli stalks, to make the appearance of spaghetti.(please peal off hard outer surface of the broccoli, and take the skin off carrots)Julienne the red and green bell pepper.
3
Make herbed olive oil in a skillet heating the olive oil on medium high heat, add garlic. Add the onions from the water, and then after the initial sizzle from onions die down add the other vegetables. Stir/fry until vegetables are done thru but still has a bit of crunch to them. Add herbs, Salt and Pepper and serve with your favorite parmigiana cheese.

About this Recipe

Course/Dish: Vegetables, Pasta Sides
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Gluten-Free
Other Tags: Quick & Easy, For Kids, Healthy