Veggie Spaghetti
A recipe that works no matter what comes in your veggie haul from Local Roots. A simple saute with some Yondu umami sauce is all you need to season and boost the natural flavor of your hyper-local produce!
Ingredients:
6 oz. dried spaghetti
1 tablespoon olive oil
¼ Koginut squash, cut into bite-size pieces
1 carrot, sliced
1 cup small shiitake mushrooms
½ head bok choy, sliced
1 cup packed baby spinach
1 tablespoon Yondu Vegetable Umami
Directions
- Cook spaghetti following the package instructions. Reserve ¼ cup of pasta-cooking water before draining.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add squash, carrot, and saute for 5 minutes or until lightly brown on both sides.
- Add shiitake and bok choy and continue to cook for 3 minutes.
- Turn off the heat and stir in baby spinach, Yondu, cooked spaghetti, and some reserved pasta water.
- Turn the heat back to high. Stir, mix and heat for 30 seconds before serving. Enjoy!
Notes/tips:
Add a few spoons of Yondu when sauteing vegetables to highlight their flavor. You can also add a bit more just before serving if you want an extra boost of flavor.
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