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zucchini pasta with mushrooms eggplant and roasted peppers



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  • Carbohydrates: 174.3
  • Fats: 6.0
  • Dietary Fiber: 75.0
  • Minerals: 26.0
  • Proteins: 19.0
  • Vitamins: 2.0
  • Water: 10.0


  1. Halve the zucchini lengthwise
  2. Using a vegetable / potato peeler
  3. Peel long thin strands of zucchini
  4. If desired
  5. Allow to sit at room temperature
  6. Uncovered
  7. For a couple of hours -- this improves the texture of the zucchini
  8. To cook the zucchini:
  9. Heat 4 cups of water to boiling
  10. Cook the zucchini strands in the boiling water for one to two minutes
  11. And then immediately rinse under cold running water to stop the cooking process
  12. To cook the other vegetables:
  13. Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft
  14. About five minutes
  15. "repeat with the eggplant
  16. Adding it to the mushrooms so that it cooks in the mushrooms juices"
  17. Add the roasted peppers to the vegetables and microwave for one minute
  18. In a large bowl
  19. Toss the zucchini with the rest of the vegetables and 3 / 4 c pasta sauce
  20. Spoon onto serving plates and top with the remaining 1 / 4 c sauce

Step 12

Total Time in Minute 45

Ingredients Count 6

cooking zucchini pasta with mushrooms  eggplant and roasted peppers

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Roasted peppers

Pasta sauce

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