Servings:
Makes 4 servings
Ingredients
- 2 carrots
- 2 parsnips
- 2 zucchini
- 2 cup pasta sauce
Preparation
Baking Directions:
Wash the veggies.
Take a veggie peeler and make ribbons out of each.
Bring a medium saucepan of salted water to a boil.
Add the veggie ribbons and boil until tender, about 3 minutes.
Remove and drain.
Pop into a large nonstick skillet and season with sea salt and pepper.
Pour in the pasta sauce and simmer until warmed through.
Serve immediately.
Serving Directions:
Optional: Serve sprinkled with Parmesan cheese and garnish with fresh basil.
