Zucchini noodles

My husband and I are always looking for alternatives for lower carb choices when it comes to eating pasta. I was amazed at how  good the zucchini noodles tasted. I bought a small spiral slicer by Joyce Chen  first and that did cut the zucchini, but it was more like  angel hair. I wanted more substance, so then I got a spiral slicer from World cuisine which comes with 3 different blades. When I attached the larger blade it did what I was looking for. So tonight we are having spiral vegetables covered with a spaghetti meat sauce.


2 zucchini spiraled
2 squash spiraled
1 carrot spiraled or julienned
1 onion
1 red pepper sliced thinly
3 garlic cloves minced
 salt and pepper
crushed red pepper
1 T basil
2 T olive oil

Heat wok up until water sprinkled in pan spatters.  Add olive oil and wait till it glistens. Turn heat down to medium low and add crushed red pepper, salt and  pepper, and garlic and saute for one minute. Add red pepper and saute for 2 minutes. Add zucchini, squash, carrot, and onion.Continue to saute until veggies just start to wilt. Remove from pan and plate. At this point you can eat it alone and top it with  some parmesan or feta cheese.
Other options are to:

•  make a  spaghetti sauce to go over the noodles
• add a  broiled tomatos covered with cheese and basil over the noodles
• .Add meatballs.