1 lb. whole wheat spaghetti

1 cup julienned red onion

1 1/2 cups chopped carrot

3 cup fresh mushrooms sliced in half

2 cups chopped zucchini

6 garlic cloves chopped

1/2 tsp. red pepper flakes

2 tbs. olive oil

grated parmesan

 

Saute vegetables in olive oil until browned. Add salt and red pepper flakes. Cook pasta until al dente. Add 1 cup of the pasta water to the vegetables. Drain the pasta and add the pasta sauce and serve. Top with parmesan.

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