In health magazines I often read about the healthy versions of comfort foods. While I’ve never been a huge spaghetti person, I’ve always wanted to try making veggie pasta. It looks so simple, refreshing and flavorful.
In the past I’ve made veggie pasta that doesn’t require a spiralizer such as raw zucchini lasagna, but last month I bought a basic spiralizer to experiment with new dishes. This recipe is a very basic recipe that relies on few spices and highlights the flavors of the homegrown veggies.
> 2 medium zucchini
> 2 small heirloom carrots
> 4 tablespoons shredded cheddar cheese
> cilantro for garnish
> salt and pepper
Feed zucchini through spiralizer (I chose the Veggetti). Then feed the carrot through the spiralizer. Steam over boiling water for 2 minutes. Serve topped with cheese and cilantro and season with salt and pepper.
Makes 2 servings.