A Healthy Pasta Alternative: Vegetable Spaghetti
If you write the word 'pasta' into Google search you will get 306 million (!) results. From Italy through China to the United States, this is one of the best selling grocery items and is cooked in thousands of households every day.
When I was on a low-carb diet, I did not want to cut out pasta dishes from my meal plan, instead I searched for alternatives. I found that vegetables cut into strips and cooked also go well with the bolognese sauce and can help to cut back on the carbs and calories.
This recipe shows which vegetables can serve as a healthy alternative to spaghetti and how to prepare them.
Vegetable Spaghetti from Zucchini, Carrot and Parsnip
Green zucchinis, orange carrots and white parsnips are not only delicious and easy to cook, but they are rich in vitamins as well.
Zucchinis have a high level of vitamin A and C being a great antioxidant to those eating it regularly.
Carrots are a source of B-carotene which is processed to vitamin A in the human body; as well as contain vitamin B1, B2, C, D and E.
Parsnips contain vitamin C, magnesium, and potassium.
Calories per serving
|Serving size: 1 1/2 cup|
|Calories from Fat||0|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1 large zucchini
- A few carrots
- A few parsnips
- A table spoon of olive oil or butter
- A pinch of salt
- 1/2 cup of water
- You may choose to cook zucchini only or together with carrots and parsnips. I like to combine them so I get a colourful plate.
- Wash the vegetables and dry them with a kitchen towel.
- Chop of the ends; clean the carrots and parsnips .
- Using a potato pealer, cut the zucchinis, carrots and parsnips into thin strips. Don't worry if they are not even, they will cook easily.
- Heat up the olive oil or butter in a saucepan and drop the vegetables on it for a minute.
- Add some salt and the water. Put a lid on top of the pan and cook until the vegetables are ready (approximately 5-10 minutes).
- Drain the leftover water and serve with your favourite sauce or topping.
- Bon appetit!
© 2013 Zsuzsi @ hubpages.com
© 2013 Zsuzsi