Wednesday, July 18, 2012

Zucchini and Carrot Pasta

Adapted from Good Veg

  • 2 tablespoons oil
  • 4 cloves garlid
  • 1 large zucchini, shredded
  • 8 small carrots, shredded (amount about equal to zucchini)
  • 1/2 cup water
  • 1/2 bouillion cube
  • salt to taste
  • 1 - 13.25 ounce package whole grain rotini
  • grated veggie cheese
  • Start heating salted water for pasta
  • While water is heating, saute garlic in oil in large skillet; add shredded carrots and zucchini; stir frequently and cook until they start to become tender
  • If vegetables seem dry, microwave water and bouillon and stir into vegetables
  • Remove vegetables from heat and let sit covered
  • Turn off heat and let sit
  • Cook pasta in boiling water; drain
  • Return pasta to pot, add vegetables, stir until combined and salt to taste
  • Serve with grated veggie cheese

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