Confetti Spaghetti
1 (16 oz.) box Whole-Wheat Spaghetti
2 tbsp. sea salt
1 tbsp. Extra Virgin Olive Oil
1 organic zucchini, grated
2 carrots, grated
1 organic red pepper, diced
1 jar marinara sauce
2 oz fresh basil leaves, sliced
1/2 c. Parmesan Cheese, shredded
Bring 8 cups of water to a rolling boil in a large pot. Add salt and pasta. Stir. Bring back to a boil. Cover and cook for 8 to 10 minutes, or until the pasta reaches “al denté” stage. Heat a large skillet over medium heat. Add olive oil and garlic. Sauté for 30 seconds until garlic is soft. Add zucchinis, carrots and red peppers. Cook for 2 minutes or until soft. Stir in pasta sauce. Add drained pasta and stir to coast evenly. Divide into 4 to 6 portions and top with fresh basil, cheese and a couple of meatballs.
