Well Dined

27Sep/130

Not Pasta – Veggie Julienne

Well Dined | Sauteed Vegetable Julienne

I am trying to eliminate, or at least greatly reduce, my carb intake.  But, man, I just really love pasta.  If anybody else is struggling with this, and I'm sure there are many, this is a really great recipe.  I know what you're thinking - it's not the same - and you're right, it's  not.  But I don't think you will miss the pasta when you discover how much flavor and texture these have!

Well Dined | Sauteed Vegetable Julienne

Mmmm - veggies.  I got my mandoline out, thinking it would make this a breeze, but it turns out that my particular one really sucks at using the whole length of the vegetable.  So I switched to this bad boy and it worked brilliantly.

Well Dined | Sauteed Vegetable Julienne

The colors!  Now I really like using spaghetti squash if I have a great sauce, but this recipe has more color and flavor, making it great on its own.

Well Dined | Sauteed Vegetable Julienne

Bonus - I followed the recipe and used red onion and garlic, but I think that you could use shallot in place of both and make it even simpler!  Super bonus - it cooks in less than 5 minutes!

Sauteed Vegetable Julienne
adapted from Skinny Taste
serves 2-4

1 tbsp olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
8 oz zucchini, cut into julienne strips (with a mandolin or peeler)
8 oz yellow squash, cut into julienne strips (with a mandolin or peeler)
4 oz (1 medium) carrot, cut into julienne strips (with a mandolin or peeler)
salt and fresh cracked pepper, to taste

Heat a large nonstick skillet over medium heat.  Add the oil and onions and cook until fragrant, 2 minutes.  Add the garlic and cook for 30 seconds more.

Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste, and cook until the vegetables are tender-crisp, about 2-3 minutes.  Adjust salt as needed and serve hot.

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