Are you like me and have a bunch of veggies to use? Like, all the time? (listen I try to be healthy, I really do…but pizza is the one for me) I always get tons of veggies and they sit in my fridge and stare at me. It’s almost like they got somethin to say. Well, this recipe is IT. This is the one to use up those veggies you have. This dish is colorful, fresh, super super easy and absolutely delicious. Noodle meets vegetable meets teriyaki sauce? What more could you want. This is a great way to spice up your weeknight meals. Serve with some grilled chicken or dumplings or just as is. You can’t go wrong.
What you need…
-what you need-
- 1 pound of spaghetti (I used whole grain)
- 1 yellow onion, cut in half then thinly sliced
- 1 bell pepper, thinly sliced into sticks
- 1 large carrot, thinly sliced into sticks
- 1 cup green beans, chopped
- 2 garlic cloves, pressed
- 2 green onions, sliced
- olive oil
- 1/2 cup+ teriyaki sauce, I used Bachan’s
- sesame seeds for garnish
-what to do-
- Bring a pot of water to a boil and start cooking your pasta.
- Meanwhile in a large pan over medium low heat, add in a little olive oil and your onions. Cook until tender, about 15 minutes.
- Next add in your carrots and peppers and cook until just softened, about 10 minutes.
- Next add in your green beans and cook through for about 10 minutes, you still want a little bite to them.
- Then add in your garlic and cook for 5 minutes. At this point your pasta should be cooked, drained and ready.
- Add your pasta, green onions and teriyaki sauce to the veggies and mix until well combined. Add more sauce as needed 🙂 garnish with sesame seeds & serve right away!
why did the carrot rush to make a hair appointment?
her roots were starting to show.
the hungry crumb 