5 from 1 reviews
Mediterranean Spaghetti
A special recipe created for and requested by Dr. Mike – Ariix Kitchen so hopes you like this dish of Mediterranean vegetables, cooked in a tomato sauce, making an ideal topping for raw zucchini spaghetti.
  • 2 Tablespoons Coconut Oil
  • 1 ½ Cups Red Onion Chopped Course
  • 1-2 Tablespoons Garlic chopped
  • 2 Tablespoons Lemon Juice
  • 3 Cups Eggplant Cubed
  • 2 Cups Tomatoes Chopped with Juice
  • 1 ½ Cups Colored Bell Peppers cut in Squares
  • 2 Artichoke Hearts Sliced
  • 4 Cups Spiral Cut Zucchini
  • 2 Tablespoons Fresh Parsley Torn
  • Sea Salt/Pepper
  • 1 Teaspoon Italian Seasoning
  1. Heat coconut oil in a large skillet.
  2. Add the onion, garlic, lemon juice and eggplant and cook over low heat until the vegetables are soft about 10 minutes.
  3. Pour in the chopped tomatoes with juice and dried Italian seasonings.
  4. If you do not have a blend of Italian seasonings just use a pinch of oregano, thyme and basil.
  5. Bring to a boil, lower heat and then simmer for about 15 minutes.
  6. Add the colored bells and continue cooking for another 10-15 minutes.
  7. Season with salt and pepper.
  8. Using a spiralizer cut zucchini into the spaghetti shape. If you do not have a Spiral tool (please get one) you may use a julienne tool or simply shave long strips down the length of the zucchini with a vegetable peeler.
  9. You may season the zucchini spaghetti with sea salt or even red pepper flakes if you like heat.
  10. Pour Sauce over the spaghetti garnish with parsley and artichoke pieces.
  11. Recipe yields 3 ½ cups of sauce so this makes 2 very generous servings or 3 smaller portions.
In Health Now and Always,
Chef Nelda
Nutrition Information
Calories: 203 Carbohydrates: 39g Protein: 6.5