|Carrot Zucchini Pasta|
This is Carrot Zucchini Pasta - easy to make and super nutritious.
You are going to need the following:
4 cups sliced zucchini (mine are fresh from my garden)
3-4 cups sliced carrots. I like mine julienne but you don't have to cut yours that way
1 cup vegetable broth. I didn't have homemade so I made mine with water and a vegetable broth cube
1 cup freshly grated parmesan cheese
2-3 cloves garlic
1 onion, chopped (optional)
2 Tbsp. Olive Oil
fresh basil and parsley
|3 cups Julienne Sliced Carrots|
|4 cup zucchini|
I like my garlic sliced or chopped, not grated but you can suit yourself. Get that ready too.
Put 2 Tbsp. of olive oil in a deep skillet and put on medium heat.
Saute the onion and garlic for about 2 minutes.
Add the carrots and saute another 3 minutes.
Add zucchini and keep sauteeing for another 2 minutes.
While the mixture is simmering, measure out 4 cups of uncooked pasta. I used rotini but you could use shells or bow-ties.
Put a pot of salted water on to boil then add the pasta and reduce heat to simmer for 10 minutes. Then drain the pasta from the water and set aside.
|Zucchini added to skillet|
Then add Parmesan cheese, salt and pepper and mix again.
Mix well and add some freshly cut basil and parsley. You're ready to eat!
The original recipe was in Canadian Living's Best Pasta cookbook