Vegetable “Spaghetti”
  • 1large carrot, peeled
  • 1medium zucchini or yellow summer squash
  • 1large leek
  • 1small green, red, yellow, or orange bell pepperoptional
  • 3-5cloves garlic, slivered
  • 2tablespoons extra-virgin olive oil
  • Salt and pepperto taste
  • Shredded fresh basil, chives, or parsleyto taste; optional
  • Prepared gluten-free pasta sauceoptional
  • Cooked chicken stripsoptional
  1. Cut vegetables into very thin (julienne) strips. Heat oil in a large skillet or wok on medium-low heat and add carrots. Sauté for 4-5 minutes. Add remaining vegetables and sauté until vegetables are al dente, about 3-5 minutes.
  2. Season with salt and pepper, and top with fresh herbs, gluten-free pasta sauce, and cooked chicken strips, if desired.
Recipe Notes
Nutrition Facts
Vegetable "Spaghetti"
Amount Per Serving
Calories 105
* Percent Daily Values are based on a 2000 calorie diet.

Calories 105,Fat 7,Perfat 57,Cholesterol 0,Carbo 10,Protein 2