Serving Size239 g
Total Fat11,4 g
Saturated Fat1,6 g
Trans Fat0 g
Total Carbohydrates12,3 g
October 23, 2015
1In a skillet or non-stick pan put the olive oil and onion sliced lengthwise. Cook until golden.
2Cut the carrots and zucchini into lengthwise ribbons using a vegetable peeler.
3Add carrot ribbons into a skillet with sliced onion and cook for 5 minutes stirring gently.
4Then add zucchini ribbons and mix gently. Cover and cook for around 10 minutes on low heat.
5Salt to taste.
6In a large pot bring salted water to a boil and put the pasta in. Cook as indicated on the package.
7Drain the pasta and add it to a skillet with the vegetables. Toss gently to coat.
8Sprinkle with flax seeds, pepper and grated Parmesan cheese.
If you want to prepare the pasta "al dente", drain the pasta a minute before indicated on the package. You can change the amounts of ingredients as it suits you taste, for example you can add more vegetables and less pasta or vice-versa.
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