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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Veggetti - Vegetable Pasta Recipe

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This recipe for Veggetti - Vegetable Pasta is from Michael and Matthew's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium green squashes
2 medium yellow squashes
1 large onion, sauteed in olive oil
opt: 1 large carrot, has to be a large one or will break into pieces
or 1 Japanese eggplant
red sauce or pesto sauce
olive oil for frying
Directions:
Directions:
Clean squash (and carrot or eggplant if using), prepare Veggetti pasta with or without skin. Saute vegetables, in olive oil, add in onions, and then serve with sauce of choice. Add meat or meatless meatballs. If using eggplant, buy Japanese eggplant b/c girth is size of a green/yellow squash (has to fit into Veggetti).
Personal Notes:
Personal Notes:
A low calorie dish! After making the spaghetti shaped veges, a large skillet will be over flowing with the pasta. Once it's all cooked, there's maybe only 3 cups of pasta (1/4 of what you began with)

 

 

 

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