How To Make Low-Carb Vegetarian Pasta
Love pasta but cutting on the carbs? Why not try this low-carb vegetarian pasta that’s made of sauteed julienned vegetables for a change. No guilt required!
Preparation:
Cooking: 6 minutes
Total: 6 minutes
Serves:
Ingredients
- 1tbspextra virgin olive oil
- ¼cupred onion,diced
- 3clovesgarlic,minced
- 8ozzucchini
- 8ozyellow squash
- 4ozcarrot,1 medium, cut into julienne strips, with a mandolin
- salt and fresh cracked pepper,to taste
Instructions
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Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
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Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute.
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Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm.
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Adjust salt as needed and serve hot.
Nutrition
- Calories: 82.31kcal
- Fat: 3.72g
- Saturated Fat: 0.55g
- Monounsaturated Fat: 2.48g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 12.37g
- Fiber: 2.55g
- Sugar: 3.21g
- Protein: 1.71g
- Sodium: 367.06mg
- Calcium: 45.85mg
- Potassium: 465.45mg
- Iron: 0.82mg
- Vitamin A: 252.72µg
- Vitamin C: 19.50mg
Share your thoughts on this low carb vegetarian pasta recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!
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