I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).
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!
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.
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.
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
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.