Zucchini Spaghetti with Natto and Tomato Sauce

October 02, 2014

A colorful vegan dish with a Japanese twist.

1 zucchini
¼ red bell pepper, chopped
10 cherry tomatoes
1 pack natto (3.5oz)

Use a julienne peeler or a spiral cutter to cut zucchini into thin strips. Mix bell pepper and tomato in a blender until smooth. Lay the zucchini on a plate. Pour tomato sauce over, and top with natto. Makes 1 main dish or 2 appetizers.

Nutritions

Calories
239

Sodium
463mg
19% DV

Fat
4g
6% DV

Protein
13g
27% DV

Carbs
42g
14% DV

Fiber
10g
41% DV