Deliciously Rustic No-Sauce Vegetable Pasta
(Serves 3)
Here is a recipe I can no longer find online. I have a copy of it from when I printed it out back in 2016! The website, My Goodness Kitchen, still exists, but this recipe isn't out there anymore. My mom loves this dish and since she came over for dinner recently, I cooked it for her.
It has been altered from the original, so I've posted how I cook it. 🌱
Ingredients
6-8 oz brown rice (or whatever you want) spaghetti noodles
12 oz riced cauliflower
1 zucchini, cut into 1/4" cubes
1 tbsp red wine vinegar
2 tbsp lemon juice
1-2 tbsp (or so) of olive oil / and/or spray oil
2 cups baby spinach
Handful of finely chopped parsley
Garlic power (or fresh) and salt to taste
Lemon pepper to taste (optional)
Handful of sundried tomatoes, cut into small strips
Directions
Preheat oven to 400 degrees
In a bowl, mix together riced cauliflower with a little oil, salt, garlic powder, and lemon pepper to taste
Spread cauliflower onto baking sheet and bake for about 20 minutes
Cook pasta as package instructs
In a large wok or sauté pan heat up olive oil and garlic powder (fresh works, too) and then toss in zucchini; cook for a couple minutes
To the wok, add in the roasted cauliflower, red wine vinegar, more salt and/or lemon pepper
After a few minutes, add parsley, baby spinach, lemon juice, and sundried tomatoes
Finally, add strained and rinsed noodles, mix together. Once all is heated, add to plates to serve!
