10
Fresh Summer “Spaghetti”
This light, stovetop dish is full of bright flavors and couldn’t be easier to make.
Makes 5 cups
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
1
pint grape tomatoes, halved
¾
teaspoon salt
¼
cup packed fresh basil leaves, sliced very thin
1 . Trim vegetables to fit into spiralizer . Prepare zucchini by spiralizing on the
thick julienne or ribbon setting . Set aside . Prepare carrot by spiralizing on
the thick julienne setting . Set aside with zucchini .
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 ¼ teaspoon salt; cook until blistered, 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
