Mandrake the Praetorian wrote:
The first time I made this I was unfamiliar with onions and they needed better chopping.
It went real well though every time I've made it since.
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Thanks for sharing
Confetti Spaghetti
Ingredients
1 tablespoon olive oil
1 cup shredded carrots
3 cups shredded vegetables, such as broccoli slaw or kale slaw
1 medium red bell pepper, finely chopped
8 ounces dry spaghetti, broken into thirds
3 cups water
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup shredded Parmesan cheese, plus more for serving
Instructions
Heat the oil in a large skillet over medium-high heat until shimmering. Add the carrots and cook, stirring occasionally, until softened slightly, about 2 minutes. Add the slaw and peppers and cook 1 minute more.
Add the spaghetti, water, salt, and garlic powder. Using the back of a wooden spoon, press the mixture down a few times so that the spaghetti and vegetables are completely submerged in the water. Cover and cook for 8 minutes.
Uncover and continue to cook, stirring vigorously to make sure the pasta doesn't stick to the bottom and cooks evenly, until the water is mostly absorbed by the pasta, the vegetables are tender and bright, and the pasta is al dente, about 4 minutes more.
Remove from the heat and stir in the Parmesan. Serve immediately.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutritional Info
pescatarian
red-meat-free
fish-free
tree-nut-free
balanced
egg-free
alcohol-free
soy-free
pork-free
shellfish-free
peanut-free
vegetarian
Per serving, based on 4 servings. (% daily value)
Calories
379
Fat
11.8 g (18.2%)
Saturated
5.3 g (26.4%)
Carbs
49.2 g (16.4%)
Fiber
3.7 g (15.0%)
Sugars
4.7 g
Protein
18.6 g (37.2%)
Sodium
661.4 mg (27.6%)
This is a response to the post seen at:
http://www.jlaforums.com/viewtopic.php?p=687147601#687147601
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