Veggie Spaghetti Pasta
Submitted by: - Chris Griffin
Prep Time: 20 Minutes
2 medium sized fresh yellow squash
2 medium sized zucchini
1 Veggetti maker (available at Kroger, Walmart, Target, etc.)
Olive oil (spray or oil)
1 Newman’s Own Tomato Basil Sauce (24 oz. size)
1 tbsp. Worcestershire Sauce
1 tsp. Johnny Harris Barbecue Sauce
¼ tsp. fresh basil
Fresh parmesan cheese (optional)
Using Veggetti, place squash into barrel of unit and turn in a clockwise direction until you have gone as far as possible to use as much of the vegetable as possible. Repeat same method using zucchini. This device will produce spaghetti shaped pasta – you are able to select thick or thin pasta size. Place spun veggies to the side.
Empty Newman’s Own Tomato Basil Sauce into saucepan. Mix in Worcestershire sauce, barbecue sauce, and ¼ tsp. of fresh basil. Cook over medium heat until slightly boiling.
Lightly coat a grill pan with olive oil spray (or a slight amount of oil). Place squash and zucchini onto grill after it begins to heat up. Lightly toss until veggies are browned (important not to overcook). Remove from heat, place desired portion onto serving plate and top with tomato sauce mixture. Grate fresh parmesan cheese over spaghetti (optional) and serve.