My go-to quick and delicious meal has always been pasta. It takes 15 minutes to make, and I know my six year old will eat it. Problem is… that’s a lot of carbs, and I’m not running 5 miles every day to justify a huge bowl of spaghetti every night. So a while back I developed this recipe (well it’s really more of a basic guideline), which completely satisfies my pasta cravings. The best part of this recipe is that after your delicious veggie filled dinner, you can still totally have dessert.
- Carrots (thinly sliced or chopped)
- 2-3 Yellow Squash (julienne cut with a mandolin)
- 1 onion
- 3 Tablespoons Butter
- 2 Teaspoons Garlic
- 3 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper
- Parmesan Cheese
- Mandolin with Julienne setting
- Using the mandolin slice your squash lengthwise to create “spaghetti-like” tendrils
- Using a little of your butter and oil sauté all your vegetables excluding the squash for approximately five minutes
- Add your squash, garlic, salt, pepper, and remaining oil and butter and cook until tender approximately 3 minutes. Don’t overcook the squash if you’re looking for a “pasta like” texture
- Mix well, sprinkle with desired amount of parmesan cheese and garnish with basil
This recipe is perfect for quick weeknight meals and you can add or subtract any vegetable to suite your tastes. If you want it more saucy you can add more extra virgin olive oil or try substituting with your favorite red sauce. Enjoy!