18
SPIRALIZER
FRESH SUMMER “SPAGHETTI”
This light, stovetop dish is full of bright flavors
and couldn’t be easier to make.
Makes 5 cups
1. Trim vegetables to fit into feed tube. Fit the Spiralizer
with the Spaghetti Cut Disc. Process the zucchini and
carrot on Low; reserve.
2. In a large skillet, heat olive oil, garlic and crushed red
pepper over medium-high heat until hot and fragrant,
about 5 minutes.
3. Add tomatoes and 1/4 teaspoon salt; cook until
blistered and just starting to pop, about 6 to 8
minutes.
4. Remove skillet from heat. Remove garlic cloves. Stir in
zucchini, carrot, basil and remaining salt. Taste and
adjust seasoning as desired.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 81 (62% from fat) | carb. 7g | pro. 2g | fat 6g | sat. fat 1g
chol. 0mg | sod. 338mg | calc. 29mg | fiber 2g
2
medium
zucchini
,
about
1
pound
total
1
large
carrot
(
only
use
wide
end
of
carrot
)
2
tablespoons
extra
virgin
olive
oil
2
garlic
cloves
,
smashed
¼
teaspoon
crushed
red
pepper
flakes
1
pint
grape
tomatoes
,
halved
¾
teaspoon
kosher
salt
,
divided
¼
cup
packed
fresh
basil
leaves
,
sliced
very
thin
