This is a GREAT spaghetti alternative for those of you who are Gluten Free! The flavors are so unexpected…as is the texture! You can enjoy this unique Noodle Bowl as your Main course or as a fun Side dish. Enjoy! ;)
Ingredients
- 2 Zucchinis
- 1 Yellow Squash
- 1 Carrot
- 1 Cup Artichoke Hearts
- 1/2 Cup Sun-dried Tomatoes
- 4 cloves Garlic
- 1 1/2 Tablespoon fresh Rosemary
- 2 Handfuls Pecans
- Olive Oil
- Salt and Pepper to taste
- Parmesan or Feta (optional)
Instructions
Heat the oven to 350 and bake the Pecans for 10 minutes.
Using a vegetable peeler, peel the Zucchinis, the Squash and Carrot making ribbons. Set aside in a bowl. Chop the Garlic, the Rosemary and Sun-dried Tomatoes.
Over medium heat, generously drizzle Olive Oil in a non-stick skillet and cook Garlic until fragrant. About one minute. Next add the Zucchini, Squash and Carrot Ribbons. Lightly stir and flip every once in a while. After about 10 minutes, they will start to release their liquid. Once this happens, add the Garlic, Rosemary and Sun-dried Tomatoes. Toss around in all of the juices for a couple of minutes then remove from heat and transfer to a bowl. Take the Pecans out and incorporate them. If you are using cheese, add that as well.
Serve hot or room temperature!
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