3-Color Pasta with Sun-Dried Tomato Sauce

Ingredients

• 1 medium carrot
• 1 small-medium zucchini
• 2 ounces whole wheat spaghetti ((a small handful)*)
• 1/3-1/2 cup tomato sauce
• 3 Tbsp sun dried tomato spread ((or pureed sun-dried tomatoes))
• Vegan parmesan cheese ((optional))
• Fresh basil ((optional))

Steps

1. 1

   Cook the noodles according to package instructions, shooting for al dente.

2. 2

   Rinse and peel any rough skin spots from the carrot and zucchini. Then continue using the peeler to ‘ribbon’ them into noodles.

3. 3

   Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low-medium heat, stirring to combine and adding a little water if too thick.

4. 4

   Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.

5. 5

   Place zucchini and carrot noodles in the pasta water and boil for 3-4 minutes until tender or ‘al dente.’

6. 6

   Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.

7. 7

   Garnish with vegan parmesan cheese and basil for additional flavor.