Mediterranean Style Vegetable Pasta | Zoodles | Vegan | Korenn Rachelle

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while ricotta is often more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in sodium, while canned olives can be less expensive.

Dice the red bell pepper into a medium-large dice.

Cut 1/4 of a yellow onion into the same size as the red pepper.

Chop up a yellow squash into similar size pieces.

Use a few sliced mushrooms for the dish.

Peel and chop fresh garlic, then add it to 3 tablespoons of olive oil in a container.

Roughly julienne the fresh spinach.

Spiralize the zucchini using a vegetable spiralizer and chop the scraps to add to the other vegetables.

Sauté the chopped garlic in a sauté pan until browned, using the garlic oil.

Add Herbs de Provence to the sautéed garlic and allow it to cook down halfway.

Sauté the diced vegetables in the same pan with the garlic oil, allowing them to caramelize for about 13-15 minutes without stirring too much to avoid steaming.

Add the chopped tomatoes back into the mixture, along with the paprika and fresh spinach, and finish with a bit of salt.

Remove the mixture from heat once everything is well combined and fragrant.

Add the raw zoodles to the sautéed vegetable mixture, noting that they will release water when served.

Finish the dish by adding black olives and serve in a bowl or plate with raised edges to catch the water released from the zoodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens