Vegetable "Spaghetti"

This colorful assortment of vegetables is low in carbohydrates and completely grain-free. With this much fresh flavor, you won't even miss the pasta.

Serves 4 

1 large carrot, peeled
1 medium zucchini or yellow summer squash
1 large leek
1 small green, red, yellow, or orange bell pepper (optional)
3-5 cloves garlic, slivered
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Shredded fresh basil, chives, or parsley to taste (optional)
Prepared pasta sauce (optional)
Cooked chicken strips (optional)
 

1. Cut vegetables into very thin (julienne) strips. Heat oil in a large skillet or wok on medium-low heat and add carrots. Sauté for 4-5 minutes. Add remaining vegetables and sauté until vegetables are al dente, about 3-5 minutes.
 

2. Season with salt and pepper, and top with fresh herbs, gluten-free pasta sauce, and cooked chicken strips, if desired.