‘Eating Clean on the Cheap’ – Ragu Over Vegetable “Spaghetti”

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I am not a big pasta eater, but I do love Italian food! I decided to make good use of my mandoline and julienned zucchini, yellow squash, and carrots, and I also thinly sliced an onion. These became my noodles, and I simply placed the ragu on top. Pair this dish with my marinated mushrooms (mushrooms are also on sale at Publix) for a complete and very veggie dinner!

*On sale this week at Publix 8/9/2012-8/15/2012

“Spaghetti”

  • 2 medium zucchini*, julienned

  • 2 medium yellow squash*, julienned

  • 1 large carrot, julienned

  • 1/2 large onion, thinly sliced rings

  • 2 Tablespoons of Extra Virgin Olive oil

  • 3 garlic cloves, minced

    Heat olive oil in a pan over medium heat. Saute garlic for 5 minutes. Add in onion and carrot and saute another 5 minutes. Place zucchini and squash into pan and cook until all vegetables are tender. Divide vegetables into four equal servings and top each plate of “noodles” with ragu sauce and fresh basil.

Ragu

  • 1 lb Lean Ground Beef*

  • 1/3 cup onion, chopped

  • 3 garlic cloves, minced

  • 1 Jar Spaghetti Sauce (Low sugar, No High Fructose Corn Syrup)

  • Sauté onion and garlic in a bit of olive oil over medium heat for 5 minutes or so. Remove from pan. Brown the ground beef in the same pan until no longer red. Add back in the onions and garlic
    and the spaghetti sauce. Simmer over low heat until warm and ready to serve.

    My Marinated Mushrooms

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