This dish was a happy accident. I was actually making a big frittata, but the fillings looked so good together I decided to eat it as pasta instead! Yum.
Savory Vegetable Pasta
Author: Apples to Zoodles
Ingredients
- 2-3 tbsp ghee or coconut oil
- 1 tbsp garlic, minced
- a generous sprinkling on onion powder
- a generous sprinkling of dried or fresh thyme
- a generous sprinkling of dried or fresh basil
- ½ lb of mushrroms, chopped
- 6 oz bag of spinach, chopped
- 1 medium zucchini, cut into zoodles*
- 3 tbsp Artichoke Pesto
- sea salt, to taste
- fresh pepper, to taste
- cherry tomatoes, optional
Instructions
- Sauté the garlic and onion in ghee (or coconut oil) for 1 minute over medium heat.
- Add the thyme, basil, and mushrooms. Cook for 5 minutes.
- Add the spinach, zoodles, pesto, salt, and pepper. Cook for another 5 minutes, or until the spinach has wilted and the zoodles are soft.
- Optional: add the cherry tomatoes.
Notes
*Check out my How to Zoodle Guide for a comparison of the various zoodling methods.
I love this pasta topped with a Poached Egg.
For extra protein I often top this pasta with Spicy Baked Shrimp.
I love this pasta topped with a Poached Egg.
For extra protein I often top this pasta with Spicy Baked Shrimp.
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