8 oz Spaghetti
1 med Zucchini
1 med Carrot
1/2 T Butter
1/2 tsp Nutmeg
3 T Balsamic vinegar (I know...again)
2 T Parmesan
1/4 tsp Salt
Grate zucchini and carrot. Set in a colander or in cheesecloth to drain excess moisture. Bring two cups of water to a boil. Salt water as desired. Place uncooked spaghetti in boiling water. Let boil until al dente
Heat skillet on med. heat and put pat of butter in skillet. Squeeze grated zucchini and carrot to remove any extra moisture. Put in pan and stir until tender, about 3-4 minutes. Add nutmeg, salt, pepper and Parmesan and mix until well-combined.
Remove spaghetti from pot and drain. Toss spaghetti with vegetable mixture.
Enjoy!
*As a side dish, this should have four servings. As an entree, this should be about 2 1/2 servings.
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