Books & Spoons Recipe for VEGGIE PASTA WITH ZUCCHINI AND PEPPERS

The heart of the winter is here, and this year we have freezing temperatures with tons of snow. While it is pretty and all, I am already looking forward to the spring and colors, and warm weather.
To bring some of those colors on my plate, I made the zucchini pasta, with a little twist that brought into it some nice heat taste and, color wise. 
I added a seeded and chopped chili pepper into the zucchini, and to bring more color, I added some bell peppers. Instead of boiling them, I sauteed them in a pan with a little garlic. If you want more color to your product while it is on the saute pan, use half butter with half oil instead of all olive oil. 
To add flavor to the veggie pasta these are many different choices to use, with salt and pepper, to get variety. From red or green pesto to red curry paste, to home-made or store-bought dressings, the possibilities are endless. 
This is a great side dish or to be used as the main item of the meal. The Parmesan crusted deep fried brussels sprouts would be a great addition to a meat-free meal. 
Hope you will enjoy it as much as I did. 
'Till next time
~ Cheers!  

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VEGGIE PASTA WITH ZUCCHINI AND PEPPERS

• 1 Zucchini
• 1 Red Bell Pepper
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Chili Pepper
• 2 cloves of garlic
• 1 tsp Olive Oil
• 1 tsp Butter
• Salt + Pepper
• 1 - 2 TBSP of and dressing you choose to flavor the vegetables with

1. Wash the vegetables well
2. Cut the zucchini into long spaghetti straps with the help of mandolin
3. Cut all the peppers into thin strips with a knife omitting the seeds
4. Chop the garlic cloves fine
5. Heat the saute pan piping hot, add olive oil and butter and sauté the vegetables, leaving them al dente, with a little bite into them. 
6. Mixin your desired dressing
7. Serve with herbs or Parmesan cheese on the top 

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