How to cook clean-out-the-fridge healthy spaghetti



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Grab a bell pepper, slice of onion (more if you like) and 2 medium zucchini. This makes 2 servings of spaghetti and plenty of left over sauce. Add a small/med zucchini to increase servings. 4 svg=4 zu

Spiraling the zucchini is easy and fun! Walmart has a gadget for $3 that resembles a pencil sharpener. Tip: when you get close to the end of the zucchini, stick a fork in it and keep going.

Sautée bell pepper and onion after dicing.

Add zucchini and 1/3 c organic chicken broth and set on low. Sprinkle with salt and pepper as desired. You'll continue to flip/stir for a bit.

Grab a 14 oz can of diced tomatoes and a 15 oz can of tomato sauce. Add both to a large saucepan or wok type skillet. Add peppers and onions, cooked lentils, cooked quinoa and cooked black beans.

Note: We typically have beans, quinoa, lentils already cooked that have been used for other meals during the week.Add garlic and salt / pepper to taste. Stir well. Simmer about 10 minutes.

If you buy organic zucchini there's no need to peel. Wash it well and go. If you'd like to disguise the greenery, peel and it'll look close to pasta color after sauce is stirred in.

Robust flavor! Satisfying and nourishing. Eat for fuel, enjoy the process, savor the flavor!


Watch the video: Instant Pot Healthy Spaghetti Recipe Meal Prep for the Week


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