Submitted by: Kayleigh
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 4
A yummy veggie based spaghetti with all the zucchini I need to use up during the summer. Hubby and Kid tested! :)
1/2 c. onion
15 oz. tomato sauce
1/2 c. water
1/2 tsp. garlic powder
2 tsp. Italian seasoning
sea salt to taste
2 c. zucchini
2 c. brown rice pasta
In a large skillet with a bit of coconut oil, saute onion for 5 minutes or until tender. Then add to pan...the tomato sauce, water, garlic, Italian seasoning, salt if desired, and zucchini. Mix well to combine. Lower the heat and simmer for about 5 minutes or until zucchini is tender, stirring occasionally.
For each serving, place 1/2 cup spaghetti on a plate, spoon about 3/4 cup sauce mixture over the spaghetti and sprinkle about 1 Tablespoon Parmesan cheese (a bit ore than 1T) over the top.
Serves 4
I make this Often in the summer because we always end up with so much zucchini in our yearly summer garden. So I have lots of recipes for zucchini. Good thing my family likes it! lol :)
My husband (and me too sometimes) used to eat way more pasta at a sitting. Like a cupful or more! So, 1/2 cup seemed pretty small at the beginning but I began to use smaller sized plates and to add a simple salad right on the plate. So the smaller sized plate suddenly seemed very full and made it seem we were getting more food. Turns out to be plenty after all! :-)
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