Zucchini Pasta

Veggie Vermicelli

2 Zucchinis

1 cup of tomato sauce

1 container of mushrooms (your choice)

1 yellow onion

1 tbs oregano

– Use a peeler to to peel both zucchinis lengthwise into ribbons. Peel until you reach the seeds.

– Slice onion and mushrooms

– In a pan saute onions until they start to turn translucent, then add mushrooms with the oregano

– Once the onions and the mushrooms are fully cooked add the zucchini ribbons and tomato sauce to the pan.

– Cook for 2-3 minutes, leaving the zucchini “al dente”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s