- 1/2 pound whole wheat spaghetti (substitute the white stuff if you like)
- 1 tablespoon virgin olive oil (substitute a good oil if you like)
- 2 green onions, chopped
- 1/2 cup green beans
- 1 garlic clove, minced
- 1 sweet potato, diced
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup of shredded carrots
- 1 small handful of chopped cilantro
- Salt and pepper for seasoning
- 1 bouillon cube or 2 cups or chicken stock (vegetable stock may be used)
- 2 teaspoons soy sauce
- 2 tablespoons sesame seeds
- Parmesan cheese (optional)
- Cook the spaghetti in boiling salted water. While the spaghetti is cooking, heat the oil in a large skillet.
- Add in the onions, garlic and sweet potatoes. Saute' for a few minutes and then add in the cauliflower, carrots, green beans and broccoli. Stir for a few minutes and then add in the chicken broth. Add the salt and pepper and bring the broth to a boil.
- Cook the vegetables until medium. I like my veggies crisp and not soggy.
- Add the spaghetti to the vegetables and heat thoroughly. Add in the soy sauce and sesame seeds.
- Continue cooking and add in the chopped parsley. Cook for around 3 to 5 minutes and then put in a large plate.
- Top the spaghetti with more seasoning if needed and some parmesan cheese.
How to make homemade healthy desserts: