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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Adeel Hadder
[email protected]This is a great recipe for a summer party. It's easy to make ahead of time and can be served warm or cold.
Sundar Chy
[email protected]I'm not a fan of eggplant, but I loved it in this dish. It was roasted to perfection and had a great flavor.
Asim Baba
[email protected]This dish is a great way to get your kids to eat their vegetables.
Joanna Kilpimaa
[email protected]I love the combination of flavors in this dish. The roasted vegetables and the creamy sauce are a perfect match.
T_O_I_L_E_T R_A_M_E_N
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Anus Gaddi
[email protected]I'm not a huge fan of zucchini, but this dish changed my mind. The zucchini is roasted to perfection and the sauce is so flavorful.
Ruth Hitchcock
[email protected]This dish is a great way to use up leftover vegetables.
sukh gill
[email protected]I love how versatile this dish is. I've made it with different vegetables and sauces and it's always delicious.
Jihad Bhai
[email protected]This is my new go-to recipe for zucchini pasta. It's easy to make and always turns out delicious.
Cgg
[email protected]I made this dish last night and it was a hit! My family loved the roasted vegetables and the sauce was so good I could have eaten it by itself.
Kaitlyn Onders Anderson
[email protected]This zucchini pasta is a delicious and healthy way to enjoy a summer meal. The vegetables are roasted perfectly and the sauce is flavorful and creamy.