Cooking Instructions
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Step 1
First, fill a small pot with hot water and place over high heat. While waiting for water to boil, cut the ends off the
Zucchini (2)
and cut in half lengthwise. Very carefully, grate on a mandoline with the julienne attachment. Set aside.
Step 2
Once the water boils, add the
Whole Wheat Spaghetti (115 g)
and cook to preferred doneness. Drain and set aside once cooked.
Step 3
Heat
Olive Oil (30 mL)
in a large saute pan. Add
Fresh Basil (2 g)
,
Fresh Rosemary (2 g)
, and
Garlic (3 cloves)
to the pan with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about one minute.
Step 4
Add the
Panko Breadcrumbs (10 g)
to the pan and then cook until toasted and golden stirring regularly. Remove the mixture from the pan and set aside.
Step 5
Add
Olive Oil (15 mL)
to the hot saute pan along with grated zucchini and
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for a couple minutes before adding the
Marinara Sauce (360 mL)
,
Parmesan Cheese (90 g)
and cooked spaghetti.
Step 6
Put a healthy portion of spaghetti in each bowl and top with breadcrumbs.
