SUMMER SPAGHETTI WITH ZUCCHINI-CASHEW "ALFREDO" CREAM SAUCE

By jennKI

gluten free, vegan, dairy free, soy free

Ingredients

• optional garnishes:
• 8 oz Tinkyada brown rice spaghetti (or other tolerated pasta)
• 2 cups @1356004
• 1 small or 1/2 large sweet onion
• 1 bunch Swiss chard (or spinach, kale, or other greens)
• 1 fennel bulb
• 1 small zucchini
• 4 small carrots
• 1-2 T olive oil
• handful fresh basil leaves
• torn basil
• toasted cashews, pine nuts, or almonds

Details

Servings 4
Adapted from wellsphere.com

Preparation

Step 1

1. Prepare alfredo sauce according to directions.

2. Prepare vegetables. Thinly slice onion. Remove rib from chard, and slice on diagonal into 1/2" slices. Cut the leaves in half lengthwise, stack, roll, then thinly slice across the roll to julienne. Quarter the fennel bulb, then slice. Slice the carrots into 1/4" diagonal slices. Slice the zucchini into 1/4" half moons. Thinly slice basil leaves.

3. Cook spaghetti according to directions on packaging, then rinse well with cool water.

4. While spaghetti is cooking, heat olive oil in a large saute pan over medium heat. Add onions, and saute a few minutes, then add chard ribs and carrots, and saute a few more minutes. Then add zucchini, and saute a few more minutes. When vegetables are nearly done, add chard leaves and a little water, cover, and steam until tender.

5. Add cooked pasta to saucepan with vegetables. Then add warm alfredo sauce and basil leaves, and stir to mix over low heat.

6. Transfer to serving bowl(s) and garnish as desired. Enjoy!

*Possible variations:*

• Switch out your greens: use spinach, kale, or other greens in place of Swiss chard

• Try using other combinations of vegetables: green, red, purple, or yellow peppers, eggplant, mushrooms, peas, broccoli, cauliflower, celery, squash, pumpkin, shallots...

• Garnish with chopped olives, capers

• Season with other herbs, like dill, chives, or rosemary