Julienne Primavera Spaghetti

It has been a while since I posted anything. I haven’t been working, so there is not a constant need for multiple recipes daily. Or people asking me what I put in a dish.

To make this you will need to julienne carrots and zucchini. You can use a knife, or do what I do. I have a julienne peeler. It will make nice long strips of your vegetables with very little effort. If you have a spiralizer that will work just as well.

When you do the zucchini, do not use the the core. It is softer and will get mushy and not hold together. I usually just use the green part and a small bit of the white flesh underneath. I find smaller zucchini work best.

This has a bit of butter and olive oil in it. Foods do not cook as easily without oil. A small amount is necessary to absorb some vitamins and nutrients. The recipe can be made vegan by simply omitting the butter and using a bit more olive oil and leaving out the cheese.

Makes 3 to 4 servings.

Ingredients

2 Zucchini

1 Large carrot

1/2 Spaghetti Squash (approx. 2 cups)

6 oz spaghetti (dry uncooked)

2 tblsp olive oil

2 tblsp butter

1/2 onion diced

1 stalk of celery diced

2 cloves crushed garlic

1/2 cup cherry tomatoes cut in 2

1/3 cup crushed tomatoes

1/2 tsp sugar

1/2 tsp chili powder

1/2 tsp thyme

1/3 cup water

1 oz white wine

1/3 cup chopped parsley

Parmigiana Cheese

Instructions

Cook spaghetti and set aside

Cook the spaghetti squash, then shred with a fork. Set aside

Julienne the carrot and the zucchini (you can use a knife, but a julienne peeler is easier)

Place the first amount of olive oil and butter with the diced onion, celery, cherry tomatoes and garlic

Saute at a medium low temperature until the onions are starting to become translucent

Stir in the crushed tomatoes, sugar, chili powder, and thyme

Simmer for a minute, then add the water and white wine.Stir in the chopped parsley.

Check to see if it needs salt.

Remove from heat. Set aside

Add the second amount of oil and butter to a medium hot pan, add the carrots, saute until heated through, then add the zucchini. Again saute until heated through.

Add the cooked spaghetti, toss until evenly mixed. Then spread the shredded spaghetti squash over the pasta, gently toss until the squash mixed in.

Spoon 2/3 of the sauce into the pasta and toss until mixed evenly.

Add a bit of parmigiana cheese and serve with a bit of the remaining sauce on top