Easy, Breezy, Beautiful! This 10-minute beauty is cheap, easy, and super tasty. It also works well hot or cold, so as the weather gets warmer it’s a lovely meal. Try it!!
For three very generous servings, or 4 more regular servings:
Put a large pot of water to boil, with 1/2 teaspoon of salt.
As the water heats, use a peeler to peel one zucchini, one yellow squash, and one carrot into a large pan. You can also use a knife and cut thin long strips, but a peeler is easier. If you have a fancy julienne peeler, that’s best!
Add 1 tablespoon of olive oil to your pan of veggies, plus a very light dusting of salt, and turn your heat to medium-high.
At this point your water is likely boiling. Add 1/2 a box of spaghetti (whole wheat, regular, or spinach are all great). Cook until 3 minutes before al-dente. Check your box for timing.
While the pasta boils, stir your veggies periodically, allowing them to cook evenly.
When time is up for your pasta, take 1/2 cup of the pasta water and put it in your pan of veggies. Then drain your pasta and add it to the pan. If you don’t have a big pan, you can do this the other way around; drain all but 1/2 cup of the pasta water, then add your veggies to the pot.
Let the pasta cook with the veggies another 3-4 minutes. Chop 1/4 cup of pitted kalamata olives and toss them in for the last minute.
The pasta is ready when the pasta water has mostly evaporated and you’re left with a very thin sauce. Serve and enjoy.
(Photo by Mia Tramz)
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