Jenny's Vegan Zucchini & Pepper Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Pasta:1 Medium Zucchini1.5 cups of Bell Pepper Slices (Red, Green & Yellow)1 cup thinly sliced onionJuice of 1 Lemon Yield1 tbsp Extra Virgin Olive OilSauce:1/2 cup Plain Tomato Sauce3 Fresh Basil Leaves (chopped)1 tsp red pepper flakes1 tsp dried parsleySalt and Pepper to Taste
In a bowl add bell pepper slices and onion with Lemon Juice and Olive Oil. Let sit for about an hour. Use a peeler and peel zucchini until you get to the seeded core. Blend Zucchini strips into bowl. Toss until well mixed.
In a sauce pan add Tomato Sauce, Basil, Red Pepper Flakes, Parsley, and salt and pepper, Mix well. You can serve room temperature on top of Pasta or you can heat until it's the desired temp.
Place pasta blend on top plates and evenly pour sauce on each dish. (Serves 2)
Number of Servings: 2
Recipe submitted by SparkPeople user CHASINGPAVEMENT.
In a sauce pan add Tomato Sauce, Basil, Red Pepper Flakes, Parsley, and salt and pepper, Mix well. You can serve room temperature on top of Pasta or you can heat until it's the desired temp.
Place pasta blend on top plates and evenly pour sauce on each dish. (Serves 2)
Number of Servings: 2
Recipe submitted by SparkPeople user CHASINGPAVEMENT.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 330.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.3 g
- Protein: 3.8 g
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