Real Recipes From Real Home Cooks ®

veggi spaghetti

(1 rating)
Recipe by
Jody Standifer
Lake Wylie, SC

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.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For veggi spaghetti

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

How To Make veggi spaghetti

  • 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.