The Collegiate Vegan

Craving pasta but want to avoid wheat, starch or carbs? Zucchini pasta to the rescue! Here I used a carrot peeler to make slices of zucchini and eggplant, then sauteed them in garlic and a little vegetable broth. When they’re softened to your liking, add marinara sauce or lemon juice, then top with salt and pepper. Boom, done.