Really, I can’t believe it! There’s tons of hype about spaghetti squash these days, but I found out the hard way that I’m extremely allergic. After the allergy incident, I was determined to find a light healthy veggie pasta alternative. I’m pretty proud of this one!
This is an excellent pasta alternative for someone who is looking for something light and healthy, gluten free, low carb, vegan (without the cheese), or someone who is simply looking for a tasty way to incorporate more veggies into their diet. Also a huge plus for mommies who want to disguise more veggies in their kids meals!
So what’s the secret noodle? Broccoli! Broccoli slaw to be exact.
What is broccoli slaw? Broccoli slaw is made of raw shredded broccoli stalks. Sometimes you will see it in the grocery store mixed with shredded carrots and/or cabbage. Sound too scary? Give it a try by slowly incorporating the broccoli pasta into your regular pasta! Start with a larger ratio of pasta, and then each time you make it, try using more of the broccoli pasta.
Considered to be one of the most nutritious vegetables, broccoli offers us:
-High amount of potassium.
-Magnesium and calcium that help regulate blood pressure.
-One cup of broccoli contains the RDA of vitamin C, an antioxidant necessary for fighting against free radicals.
-Contains high levels of both calcium an vitamin K, which are important for bone health.
-High in fiber, which aids in digestion and helps to make us feel full and prevent overeating.
-Trace minerals, such as zinc and selenium that act to strengthen the immune system.
Now that you’ve met your new friend broccoli, let’s make some “pasta!”
1. Place olive oil and chopped onions in a skillet over medium/high heat.
2. Cook the onions until they become translucent.
3. Add the broccoli slaw to the same pan and sauté for about 5 mins, tossing frequently.
4. Add the tomato sauce to the pan and stir until evenly coated and heated.
5. Transfer the “pasta” to a bowl and top with parmesan cheese.
Note: You want the broccoli slaw to get soft, but not mushy. “Al dente” is probably the best description!