Veggie Spaghetti
Ingredients
The vegetables
-
3
cups
cherry tomatoes, halved
-
2 - 3
sprigs
thyme, roughly torn
-
4
large
carrots, peeled
-
2
large
zucchinis
-
1
clove
garlic, crushed
The toppings
-
½
cup
pine nuts
-
4
tbsp
olive oil
-
2
tbsp
olive oil
-
to taste
kosher salt
-
to taste
black pepper
Instructions
- Mix cherry tomatoes, olive oil, and thyme in a bowl, seasoning with salt and pepper. Set aside.
- Spiralize the carrots and zucchinis into long strands.
- Toast the pine nuts in a dry skillet until golden-brown and aromatic, then transfer to a bowl.
- Heat olive oil in the skillet, add garlic, and fry briefly before removing it.
- Sauté the carrot and zucchini strands in the skillet with a pinch of salt until softened.
- Divide the vegetable spaghetti into bowls, serve with marinated cherry tomatoes and toasted pine nuts.
Nutrition Facts (estimated)
Servings
4 servings
Calories
363
Total fat
33g
Total carbohydrates
16g
Total protein
5g
Sodium
63mg
Cholesterol
0mg
You might also like