This 90-second video shows you everything you need to know, from how thin to chop the zucchini, mushroom, onion and tomato to how much spice to add to the dish. To spice it up, I add a touch of oregano if I’m eating it as a hot dish, and a little extra salt if I’m eating it cold.
This is a wonderful pasta to take to work for a quick lunch. It’ll give you a nice serving of vegetables and enough carbs to get you through the afternoon. I like to cook this with wheat pasta to make it a bit healthier, but white pasta will work just fine. Enjoy!
Here is a great vegetarian pasta cookbook, complete with Spaghetti with Pumpkin! 140 recipes for delicious meatless pasta dishes including recipes for soups, salads, and sauces as well as lasagnas, ravioli, and cannelloni.
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