Butternut Spiralized Veggies with Green Beans, Cherry Tomatoes, and Spinach
We just love spiralized vegetables. They are a gluten-free, low-calorie, yummier and healthier alternative to regular pasta. Plus, they are super easy to make.
Servings 2
Calories 264kcal
Ingredients
- 3-4 cups butternut/pumpkin ribbons or spiralized
- 1.5 cup fresh green beans cut into bite-size pieces
- 2 cups cherry tomato halved
- 3 cups spinach shredded
- 1 clove garlic minced
- 1/2 cup onion chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1-2 tbsp balsamic vinegar
- sea salt to taste
- black pepper to taste
- 1/4 cup pumpkin seeds (pepitas) raw or roasted
- 2 tbsp grated Parmesan cheese (optional) nutritional yeast flakes works too
Instructions
- Slice the butternut/pumpkin into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler. Scroll down to notes for more info.
- Heat cooking oil over medium heat. Sauté onion and garlic for 2 minutes. Add cherry tomatoes, green beans, oregano, thyme, balsamic, salt, and pepper. Stir well. Reduce heat, cover, and cook for 10-15 minutes. Or until tomatoes start to fall apart.
- In a separate pan/wok, cook butternut or pumpkin fettuccine or spirals with a little oil and black pepper until soft.
- Add spinach and sauce to the cooked butternut/pumpkin pasta. Cook until wilted and cooked through.
Notes
The easiest way to use the vegetable peeler is when you hold the butternut or pumpkin down on a flat surface. A vegetable peeler will make flat fettuccini-like strands while a spiralizer (or julienne peeler) will make spaghetti-like strands. Click here for more info on how to spiralize veggies.
Interesting Read(s):
- Tips for the Starting Vegetarian or Plant-based Muncher
- How To Get Your Family To Support A Healthy Lifestyle
- Healthy Kitchen Tips And Tricks To Improve Your Health and Weight