Zucchini Pasta with Oven Roasted Veggies
Easy recipe for you. This dish is loaded with nutrients, with so many vegetables, there is no way you will leave the table hungry. Serve with some crusty bread. If you have not purchased the affordable "Veggetti" yet.... please consider it. It is very affordable, and well, you will thank me. It is awesome!!! I'm hoping they come out with some heavy duty stainless steel version, because I think I will be using this little gadget a LOT!
Ingredients:
2 med size zucchini. Spiraled on your veggetti or use veg peeler then cut into thin strands. (I left the peel on)
1/2 Lemon
4 Cups chopped fresh spinach
1-2 T of Teriyaki sauce or soy sauce
________
Veggies, You can add your own favorite oven roasted veggies to top with, but here is what I used.
1 large sweet potato, peeled and chopped into bite size pieces
2 med russet potatoes, peeled and chopped into bite size pieces
1 Vidalia onion, chopped into bite size pieces
2 large red tomatoes, cut into 8 pieces
3-5 large mushrooms, sliced large including the stem
1 large green pepper, chopped bite size
1 large carrot chopped
1/2 T curry powder
1/2 T onion powder
1/2 T garlic powder
S&P to taste
Optional: Scallions and Vegan Parmesan Cheese or Nutritional Yeast for the top.
Put all your chopped veggies on parchment paper on cookie sheet, sprinkle with the curry, onion, garlic, s&p, or spices of your own choosing. I did not add any oil to this dish, and it was delicious and moist. Bake at 400 degrees for one hour, turning once.
While they are baking, prepare your spiraled zucchini, it is fun and fast to do. Hint: cut your zucchini strings every 6 in or so with your kitchen shears, otherwise they will be too long and difficult to eat. Put in large skillet with just enough water to cover. Add the chopped fresh spinach, 1-2 T of Teriyaki Sauce, and 2 slices of lemon and leave in pan to marinate for 30 min. About 10 minutes before your veggies are done, remove the lemons, crank up the heat and boil rapidly for 3 min. Drain excess water. Put on plate and spoon your roasted veggies over the top. I finished it off with a T of scallions. You could add some pasta sauce, vegan parmesan cheese, or some nutritional yeast. This is a very flavorful, colorful, and fun dish. I will be making it again and again.
Easy recipe for you. This dish is loaded with nutrients, with so many vegetables, there is no way you will leave the table hungry. Serve with some crusty bread. If you have not purchased the affordable "Veggetti" yet.... please consider it. It is very affordable, and well, you will thank me. It is awesome!!! I'm hoping they come out with some heavy duty stainless steel version, because I think I will be using this little gadget a LOT!
Ingredients:
2 med size zucchini. Spiraled on your veggetti or use veg peeler then cut into thin strands. (I left the peel on)
1/2 Lemon
4 Cups chopped fresh spinach
1-2 T of Teriyaki sauce or soy sauce
________
Veggies, You can add your own favorite oven roasted veggies to top with, but here is what I used.
1 large sweet potato, peeled and chopped into bite size pieces
2 med russet potatoes, peeled and chopped into bite size pieces
1 Vidalia onion, chopped into bite size pieces
2 large red tomatoes, cut into 8 pieces
3-5 large mushrooms, sliced large including the stem
1 large green pepper, chopped bite size
1 large carrot chopped
1/2 T curry powder
1/2 T onion powder
1/2 T garlic powder
S&P to taste
Optional: Scallions and Vegan Parmesan Cheese or Nutritional Yeast for the top.
Put all your chopped veggies on parchment paper on cookie sheet, sprinkle with the curry, onion, garlic, s&p, or spices of your own choosing. I did not add any oil to this dish, and it was delicious and moist. Bake at 400 degrees for one hour, turning once.
While they are baking, prepare your spiraled zucchini, it is fun and fast to do. Hint: cut your zucchini strings every 6 in or so with your kitchen shears, otherwise they will be too long and difficult to eat. Put in large skillet with just enough water to cover. Add the chopped fresh spinach, 1-2 T of Teriyaki Sauce, and 2 slices of lemon and leave in pan to marinate for 30 min. About 10 minutes before your veggies are done, remove the lemons, crank up the heat and boil rapidly for 3 min. Drain excess water. Put on plate and spoon your roasted veggies over the top. I finished it off with a T of scallions. You could add some pasta sauce, vegan parmesan cheese, or some nutritional yeast. This is a very flavorful, colorful, and fun dish. I will be making it again and again.
