Spaghetti with Creamy Vegetable Sauce (low fat version added)
created by Emily Marrs
makes 2 large servings or 3 single servings
created by Emily Marrs
makes 2 large servings or 3 single servings
*asterisk ingredients sold by Red Planet Farm Market Booth
INGREDIENTS
- 2 Tbls extra virgin olive oil
- 3 cloves of garlic minced
- ½ medium sized onion chopped
- ½ small zucchini* sliced
- ½ small summer squash* sliced
- 2 Tbls extra virgin olive oil
- 3 cloves of garlic minced
- ½ medium sized onion chopped
- ½ small zucchini* sliced
- ½ small summer squash* sliced
- 1 carrot* shredded (or 5 thumbelina carrots)
- 1 stem of rosemary*, leaves stripped and minced
- 1 stem of rosemary*, leaves stripped and minced
- 2 tomatoes*
- 1 Tbls flour
- 1 Tbls flour
- ½ cup cream (for a lower-fat choice, use whole milk instead of cream)
- ½ cup milk
- ½ cup shredded Parmesan cheese (for a lower-fat choice, omit the cheese from sauce and use only to top the spaghetti)
- salt and pepper
- ½ package of spaghetti
DIRECTIONS
1. Begin heating a large saute pan. Add a pinch of salt to the bottom of the pan. Begin heating your water for the spaghetti with some salt and oil in the water.
2. When saute pan is warm, add olive oil.
3. After about 20 seconds (before olive oil begins smoking), add garlic, onion, zucchini, and squash to pan.
4. Saute until onion is semi-soft and translucent, about 5 minutes. If your spaghetti water is boiling, go ahead and cook the spaghetti according to the package.
5. Add carrots and rosemary to saute pan. Saute for 4 minutes stirring occasionally.
1. Begin heating a large saute pan. Add a pinch of salt to the bottom of the pan. Begin heating your water for the spaghetti with some salt and oil in the water.
2. When saute pan is warm, add olive oil.
3. After about 20 seconds (before olive oil begins smoking), add garlic, onion, zucchini, and squash to pan.
4. Saute until onion is semi-soft and translucent, about 5 minutes. If your spaghetti water is boiling, go ahead and cook the spaghetti according to the package.
5. Add carrots and rosemary to saute pan. Saute for 4 minutes stirring occasionally.
6. While carrots are sauteing, roughly chop the tomatoes and add to food processor, mix until pureed. If you don't have a food processor, chop the tomatoes as much as possible. Set aside.
7. Season with salt and pepper.
8. Add flour to pan and stir to incorporate, mixture should be covered in flour.
9. Add cream and stir continuously until sauce begins to thicken a bit.
10. Add milk and stir continuously until sauce thickens.
7. Season with salt and pepper.
8. Add flour to pan and stir to incorporate, mixture should be covered in flour.
9. Add cream and stir continuously until sauce begins to thicken a bit.
10. Add milk and stir continuously until sauce thickens.
11. Add pureed (or chopped) tomatoes and all its juice. Bring to a boil for 3 min or until the right consistency is met. Add more milk if sauce is too thick. Add flour (pre-stirred in another bowl with a bit of water, to prevent clumps) to thicken.
12. When the sauce is the right consistency, turn off the heat and add ¼ cup cheese, stir and let melt in pan.
13. When the spaghetti is cooked, drain and put on a plate. Add the sauce on top and sprinkle with the leftover cheese. Enjoy!
12. When the sauce is the right consistency, turn off the heat and add ¼ cup cheese, stir and let melt in pan.
13. When the spaghetti is cooked, drain and put on a plate. Add the sauce on top and sprinkle with the leftover cheese. Enjoy!
This recipe is great with oven-warmed bread too!
2 comments:
I just made this recipe - it was awesome!! Thanks for posting it. I made one edit - my basil was going in the garden so I used that instead of rosemary.
-Melody
I am glad you liked it Mel! Basil would be super good in there, I am going to have to do that next time actually. We had it this week again too, so good. - Em
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