Can a fettuccine dish really be made without using pasta? The Midwest Vegetarian thinks so! This is a fresh, healthy, and light spin on an Italian comfort food. The best part is the veggies are served raw, saving you more time to spend with your loved ones rather than in the kitchen slaving over a hot oven.
Fresh Veggie Fettuccine:
- * 2 small zucchini
- * 2 small yellow summer squash
- * 2 carrots
- * 1 red bell pepper
- * 4-6 fresh basil leaves
- 1 jar marinara sauce
- 1/4 c. parmesan, freshly grated (optional)
Wash all veggies. Cut the ends off the zucchini and squash. Using a potato peeler, thinly slice both veggies length wise creating long/wide noodle like pieces. Do the same with the carrots, creating long pieces. Take the bell pepper, cut in half and clean out seeds and membrane. Slice bell pepper into thin julienne style pieces. Stack the basil leaves on top of each other and roll them up. Using a sharp knife or scissors, cut the basil leaves into thin strips.
In a sauce pan over medium, heat the marinara sauce until hot but not boiling. Ladle the sauce into 4 individual bowls. Top the sauce with the raw veggie “noodles”. Sprinkle with grated cheese (leave off for vegan diners) and basil strips. Enjoy!
*items from Midwest Vegetarian garden