Ingredients

The following ingredients have 2 Servings
  • 1 medium carrot
  • 1 small-medium zucchini
  • 2 ounces whole wheat spaghetti ((a small handful)*)
  • 1/3-1/2 cup tomato sauce
  • 3 Tbsp sun dried tomato spread ((or pureed sun-dried tomatoes))
  • Vegan parmesan cheese ((optional))
  • Fresh basil ((optional))

Instruction

  • Cook the noodles according to package instructions, shooting for al dente.
  • Rinse and peel any rough skin spots from the carrot and zucchini. Then continue using the peeler to ‘ribbon’ them into noodles.
  • Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low-medium heat, stirring to combine and adding a little water if too thick.
  • Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.
  • Place zucchini and carrot noodles in the pasta water and boil for 3-4 minutes until tender or ‘al dente.’
  • Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.
  • Garnish with vegan parmesan cheese and basil for additional flavor.