ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS
This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.
Provided by brokenburner
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
- TO COOK THE ZUCCHINI:.
- Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
- TO COOK THE OTHER VEGETABLES:.
- Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
- In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.
Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6
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MR IBR YT
[email protected]Yum!
Suhbat Ali
[email protected]This recipe is a lifesaver on busy weeknights. It's quick to make and always a crowd-pleaser.
jahid Jahid
[email protected]I'm not a vegetarian, but this dish is so good, I don't miss the meat.
Thaune Caroline
[email protected]This dish is so versatile. I've added different vegetables, cheeses, and sauces, and it always turns out great.
New Gamer
[email protected]I made this dish for a dinner party and everyone raved about it. It's a perfect dish for entertaining.
Jose Camacho
[email protected]This recipe is a great way to sneak vegetables into your diet. My kids loved it!
Monique Toney
[email protected]I'm not a big fan of eggplant, but I loved it in this dish. The roasted peppers and mushrooms add a lot of flavor.
Nia Banks
[email protected]5 stars! This dish is absolutely delicious and so easy to make. I will definitely be making it again.
Akina 13
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The zucchini noodles are a great low-carb alternative to pasta.
Matthew Carlton
[email protected]Easy to make, healthy, and packed with flavor. This dish is a winner!
Adeola Adebowale
[email protected]Unbelievably delicious! The combination of roasted peppers, eggplant, and mushrooms was a taste sensation. My family devoured it in minutes.