Vegetable Pasta

What you’ll need:

Spiral vegi slicer
Vegetable peeler

1 lrg or 2 medium size zucchini or crook neck yellow squash
½ Eggplant
1 lrg carrot sliced into ribbons (vegetable peeler)

2-roma tomatoes cut into chunks
½ red onion diced

Handful of spinach

Method: Cut both ends of squash and eggplant. These machines have suction pads wet pads to adhere to counter top before starting. They usually come with several blade styles select the one that’s closest to a spaghetti type*. Firmly secure the bottom end of squash to pronged piece on the right allowing the top end to face to blade opening on the left. Firmly hold the machine handle with your left hand and crank the feed handle with your right. Carrots don’t slice well with this machine so I use a vegetable peeler to peel long ribbons.

Heat large skillet with PAM sauté onions till translucent. Add tomatoes and carrot ribbons and lightly toss. Add squash and epplant toss all ingredients just enough till warmed through but has not secreted too much moisture. Add spinach and fold into vegi pasta. Add some sauce to pasta and lightly toss. Remove from heat and plate. Add remaining sauce top with fresh parmesan.

*Caution: Be extremely careful when handling or cleaning these blades they’re razor sharp. The machine is easy clean-up. However, I use a scrub brush when cleaning the blade to avoid injuries.

Kcal-110                               Vit A-11,600 IU
Protein-6r                              Vit C-75mg
Carb:25gr                              Calcium-100mg
Complex-10gr                         Potassium-1,400mg
Fibrous-15gr                           Magnesium-90mg
Fat-1gr                                    Sugar-10gr
Omega 3-0                              Sodium-83mg

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