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Vegetable "Spaghetti" in Marsala Cream Sauce

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Submitted by: geiseandreann

 

Julienned carrot, summer squash and asparagus are cooked, seasoned with garlic and red pepper flakes, and served in a Marsala-cream sauce for two.
 

Ingredients

  • 1 carrot
  • 2 yellow summer squash
  • 3 asparagus spears
  • 1 teaspoon extra-virgin Olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/4 tsp parsley flakes
  • 1/4 cup dry Marsala wine
  • 1/4 cup heavy whipping cream
  • 1 tsp sweet cream salted butter
  • 2 tablespoons grated Parmesan cheese

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Method

Cut carrot, squash and asparagus into long matchstick-like strips. Saute in olive oil until they start to get tender, then add garlic, red pepper flakes, parsley flakes and black pepper. Combine well; add wine, then cook an additional minute. Add heavy cream and let come to boil. Turn off heat and add butter. Once butter is melted, add 1 tablespoon of the Parmesan cheese, mixing to coat. Serve topped with remaining Parmesan cheese.

 

Notes: This rich and creamy dish will leave you feeling like you had a soul-satisfying bowl of pasta, but with none of the high-carbs guilt. Next time you are craving carbs, give this dish a try.

 

Number of Servings: 2

 

Submitted by: geiseandreann ()

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