Veggie Pasta with Bell Pepper, Chopped Tomato, and Goat Cheese
Dec 10, 2014 04:00PM ● Published by Cate Reynolds
Get your pasta fix in the healthiest way with these fun and delicious vegetable noodles. This is a fantastically fresh dish that’s packed with nutrition brought to you by the Super Sisters (see Website of the Week). Besides the abundance of veggies, this dish is minimally seasoned and is cooked in coconut oil, which has tons of health benefits. With the help of a spiral slicer (see the Kitchen Tool of the Week) you can have this dish ready in just 10-15 minutes! I added a little basil to mine and used heirloom tomatoes in the place of roma tomatoes. The Super Sisters recommend the Brieftons Spiral Slicer, which I found on Amazon for $10. As you can see in this week’s column, I purchased a different spiral slicer, but it wasn’t able to slice the carrots. Nonetheless the meal was extremely enjoyable and best of all, it left me feeling satisfied, which meant no late-night cravings for junk.
Ingredients – Serves 1
- 1 teaspoon coconut oil
- ¼ cup chopped bell pepper
- 2-3 zucchini, spiralized
- 1 carrot, spiralized
- 1 chopped roma tomato
- 1 tablespoon crumble goat cheese
- ¼ teaspoon garlic powder
- Salt, to taste
1. In a medium pan, sauté bell peppers in coconut oil.
2. Add in zucchini and carrot noodles, then season with salt and garlic.
3. Sauté for 2-3 minutes, then top with tomato and cheese.
Adapted from: Liz and Sarah. “Veggie Pasta with Bell Pepper, Chopped Tomato, and Goat Cheese.” The Super Sisters. Super Sisters LLC. 18 Feb 2014. Web. 4 Dec 2014.