Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers
photo by brokenburner
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
directions
- Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
- TO COOK THE ZUCCHINI:.
- Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
- TO COOK THE OTHER VEGETABLES:.
- Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
- In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.