October 26, 2008

Spaghetti with Sauteed Vegetables

Spaghetti with Sauteed Vegetables
  • 1 box DeBoles organic spaghetti (Made with jerusalem artichoke flour)
  • 4 large handfuls organic baby carrots, sliced
  • 1 yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 red bell pepper, chopped
  • salt and pepper to taste
  • olive oil (I used rosemary and garlic-infused oil)
  • basil, sliced
  • fresh mozzarella, cubed (I used a marinated herb mozzarella)
  • 1 container of organic marinara sauce


  1. Heat about one tablespoon of olive oil in a large, heavy pot. Add the carrots, bell pepper, and onion, stirring often until soft.
  2. Add the garlic, salt, and pepper and stir frequently until fragrant. Cover pot and remove from heat. Let sit.
  3. Boil spaghetti and drain. Simultaneously heat marinara in a small saucepan.
  4. Assemble: spaghetti, sauce, vegetables, basil, mozzarella.


Sarah said...

That looks so delicious, I'll be baking this tons this winter I'm sure... it's already freezing out!