2 small zucchini, shredded
2 medium carrots, peeled and shredded
1 large red bell pepper, cut into small julienne strips
1 shallot, finely minced
4 Tbs butter
salt and freshly ground black pepper
1/2 cup finely grated Parmesan cheese
1) Cook the pasta according to the directions.
2) Saute the zucchini, bell pepper, carrots and shallots in the butter for 5 minutes, stirring often.
3) Remove from the heat and toss in the cooked and well drained spaghetti.
4) Sprinkle in half of the cheese as the pasta is tossed. Season with salt and pepper to taste.
5) Serve with the remaining cheese to sprinkle over the top.
Review: I think it's the shallot and butter combination that really made this dish. It was light enough to be a "summer dish," but still had a hearty amount of veggies (which Mike was kind enough to shred). I really liked this dish.
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