Thought I’d share tonights meal with you all, as my four kids, aged 13-5 agreed that is was delish (very rarely do I hear this).
- 1 portabello mushroom
- 2 small peeled zucchini (smaller ones taste better)
- 2 green onions
- 2 cloves garlic
- handful fresh Italian Parsley (roughly 2 Tb)
- Braggs Liquid Aminos (or low sodium soy sauce)
- Generous amount of a sharp parmesan-like cheese (your choice)
- 1 lb Whole Grain noodles (we chose fun shapes)
I had the kids chop the mushroom (large pieces), zucchini, and green onions (only the green part). I diced the parsley and smashed the garlic through the garlic press. Start with a few Tb of olive oil, in the pan, on Medium. Add the smashed garlic cloves. Let sizzle for a few mins (2-4), then add the rest of the veggies. Pour in ~1/4 of Braggs or Soy Sauce.
The veggies will be done when the noodles are. Stir occasionally to avoid sticking.
Boil the noodles to desired tenderness (we like our tender but not mushy). Drain and drizzle with just a bit of Olive Oil (to prevent stickiness). Pour in veggies, top with ~1/4 c of grated cheese. Toss and serve hot.
Were it me, I’d have added tons of other veggies, but since I wanted the kids to eat it, I had them dice the zucchini pretty small (zucchini is a bland veggie and a good one to try on kids who hate veggies like mine do). I served the meal with a buttered and slightly salted slice of homemade whole wheat bread.
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