3-Color Pasta With Sun-Dried Tomato Sauce
I love pasta but don’t like the heavy carb load it can cause. Just this week, I ate a small pancake at Bob’s Red Mill. On the way home, I felt so tired that I needed to take a nap.
To offset the carbs, I substituted vegetables for about two-thirds of the noodles. The dish will be lighter and contain more vegetables. (husbands).
I have used carrots to make 100 percent of my pasta noodles before, but it left me unsatisfied. By mixing carrots, zucchini ribbons, and whole wheat spaghetti, I was able to satisfy my pasta cravings while consuming less than half of the calories.
It’s easy to ribbon vegetables. Just wash the vegetables, peel off any rough skin parts with a peeler, and continue to peel until the vegetable is almost gone. If you want to add a little sophistication to your favorite marinara sauce, add some sun-dried tomato spread or sauce.
Ingredients
- One medium carrot
- One small-medium zucchini
- 2 ounces of whole wheat spaghetti (a small amount)*
- 1/3-1/2 cup tomato sauce
- Sun-dried tomato puree or spread (3 Tbsp)
- Vegan parmesan cheese (optional)
- Fresh basil ( Optional
Instructions
- Follow the package instructions to cook the noodles. Aim for al dente.
- Peel and rinse off any rough spots on the carrots and zucchini. Continue to peel them and ‘ribbon’ into noodles.
- Stirring to combine, warm the tomato sauce and sun-dried tomato spread in a small saucepan on low heat. If it is too thick, add a bit of water.
- After the noodles are cooked, please place them in a strainer and reserve the water. Cover them with a towel to keep them wet.
- Boil the zucchini and carrot pasta for 3-4 minutes until they are tender.
- Add the pasta and vegetable noodles to the sauce and mix lightly. Serve immediately.
- Add basil and vegan parmesan to the dish for extra flavor.
