Pasta and Vegetables with Garlic and Olive Oil
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Ingredients (use vegan versions):
- 1/2 package/box of tomato-bazil spaghetti
- 2 tablespoons extra virgin olive oil
- 2 or 3 large cloves of fresh garlic (minced/chopped well)
- 1/2 cup thinly sliced or grated carrots
- 2 cups fresh baby spinach
- 1/2 small zucchini grated
- salt and lots of black pepper (to taste)
- seasoned croutons as a garnish
Directions:
This is how I do it:
While waiting for the water to boil, I chop and grate
and prepare.
I put the chopped garlic in a small dish with the olive oil
and let it soak.
When the spaghetti is almost done, I steam the baby spinach
until wilted.
Drain the pasta, and toss with the wilted spinach, carrots,
zucchini, and olive oil/garlic mixture. Toss and coat well
with the oil.
Add salt and black pepper to taste, and toss in some
seasoned croutons, serve immediately.
Serves: 2
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