Recipe

Vegan Veggie Pasta Recipe

	Jo_jo_ba / All my dishes 6 months, 3 weeks ago I slightly adapted this light, yet hearty meal from Susan of FatFree Vegan Kitchen's blog (http://blog.fatfreevegan.com/ 2006/05/zucchini-spirals-w ith-fresh-vegetable.html). I used a julienne peeler to make the "pasta" and bumped up the spice a ta... More Prep:30m Cook:40m Servings:4	Jo_jo_ba
	spicy peppery sweet veggie herby tomatoey saucy fresh delicious lowcal lowfat vegan vegetarian eggplanty squashy garlicky

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puddlewond

Ingredients

1/3 cup water, or as needed

1 large, sweet onion, diced

1 1/4 lbs eggplant, chopped into 1/2" pieces

1/4 lb cremini mushrooms, sliced

2 yellow summer squashes, diced

1 red bell pepper, chopped

1 jalapeno pepper, seeded and diced

4 cloves garlic, minced

1 28-ounce can diced tomatoes

1 tbsp tomato paste

1 tsp salt (or to taste)

1/4 tsp fresh black pepper

1 tbsp dried oregano

1 tbs. dried basil

4 medium zucchini

Directions

Heat a large non-stick saucepan, and add the onion and a splash of water.

Cook, stirring occasionally, until the onion begins to brown.

Add the eggplant and mushrooms, cook about 8 minutes, until soft and browning.

Stir in the squash, peppers, and garlic, and continue to cook and stir for 3 - 4 more minutes, adding water as necessary.

Add the remaining ingredients, except for zucchini.

Reduce heat to low, cover and cook 10 minutes.

Meanwhile, make ribbons out of the zucchini using a julienne peeler, mandoline slicer or a sharp knife.

Place equal mounds of zucchini ribbons in erving bowls, top with hot sauce.

Serve immediately.

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Comments

jo_jo_ba 6 months, 3 weeks ago said:
Amount Per Serving
Calories: 164.2
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 434.6 mg
Total Carbs: 33.3 g
Dietary Fiber: 10.4 g
Protein: 8.7 g

puddlewonderful 6 months, 3 weeks ago said:
You know I love this

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