3-Color Pasta with Sun-Dried Tomato Sauce
Ingredients
The pasta
-
1
medium
carrot
-
1
small-medium
zucchini
-
2
ounces
whole wheat spaghetti
The sauce
-
⅓-½
cup
tomato sauce
-
3
Tbsp
sun dried tomato spread
Optional toppings
-
to taste
vegan parmesan cheese
-
to taste
fresh basil
Instructions
- Cook the spaghetti noodles according to package instructions until al dente.
- Prepare the carrot and zucchini by rinsing and peeling any rough spots, then ribbon them into noodles using a vegetable peeler.
- In a saucepan, combine the tomato sauce and sun dried tomato spread over low-medium heat, stirring to mix and adding water if necessary.
- Once the spaghetti is cooked, drain it, reserving some pasta water, and cover it to keep moist.
- Boil the zucchini and carrot noodles in the reserved pasta water for 3-4 minutes until tender.
- Combine the cooked spaghetti and vegetable noodles with the sauce, toss gently, and serve immediately.
- Garnish with optional vegan parmesan cheese and fresh basil.
Nutrition Facts (estimated)
Servings
1
Calories
215
Total fat
2.4g
Total carbohydrates
38.5g
Total protein
8.5g
Sodium
900mg
Cholesterol
0mg
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