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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium | zucchini, ends trimmed | 1 | medium | Summer squash | 1 | large (7-1/4\" to 8-1/2\" long) | Carrots | 1 | cup | Alfredo sauce | 1 | tablespoon | basil pesto | 1/8 | teaspoons | cayenne pepper | 1 | tablespoon | olive oil | 1 | cup, pieces or slices | Crimini Mushrooms | 1/2 | cup cherry tomatoes | Tomatoes | 1/2 | cup | Peas, frozen |
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Steps
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Sequence
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Step
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| | 1 | using a vegetable slicer, fitted with a blade cut the zucchini and the squash into long strands about 7 cups, keep the carrot separate and cut into long strands | | 2 | in a bowl combine Alfredo sauce, pesto, and red pepper | | 3 | in an extra large skillet heat oil over medium heat. Add the mushrooms cook and stir for about 4 min. Add carrots cook and stir 1 min. Then add squash mixture cook and toss with tongs for 2 min. Stir in Alfredo mixture, tomatoes and peas then heat and sprinkle in basil |
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