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| Vegetable "Spaghetti" November, 2002  Serves 4 / This colorful assortment of vegetables is low in carbohydrates and completely grain-free. With this much fresh flavor, you won't even miss the pasta.1 large carrot, peeled 1 medium zucchini or yellow summer squash 1 large leek 1 small green, red, yellow, or orange bell pepper (optional) 3-5 cloves garlic, slivered 2 tablespoons extra-virgin olive oil Salt and pepper to taste Shredded fresh basil, chives, or parsley to taste (optional) Prepared gluten-free pasta sauce (optional) Cooked chicken strips (optional) 1. Cut vegetables into very thin (julienne) strips. Heat oil in a large skillet or wok on medium-low heat and add carrots. Sauté for 4-5 minutes. Add remaining vegetables and sauté until vegetables are al dente, about 3-5 minutes. 2. Season with salt and pepper, and top with fresh herbs, gluten-free pasta sauce, and cooked chicken strips, if desired. Calories 105,Fat 7,Perfat 57,Cholesterol 0,Carbo 10,Protein 2 |