Vegetable Casserole with Baked Potato

Instructions

1. 1

   Prepare and blanch the vegetables

   • Bring a medium pot of water to a boil.
   • Add the julienned carrots and bell peppers to the boiling water and blanch for 2 minutes. This step is crucial for reducing potassium.
   • Using a slotted spoon, immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking process.
   • Once cooled, drain the vegetables well and set aside.
2. 2

   Cook the pasta

   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
   • Add the spaghetti and cook according to package directions until al dente, usually about 8-10 minutes.
   • Before draining, reserve about 1/2 cup of the starchy pasta water.
   • Drain the pasta and set aside.
3. 3

   Sauté the aromatics and vegetables

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   • Add the zucchini and the blanched carrots and bell peppers to the skillet. Sauté for 3-5 minutes until the zucchini is tender-crisp.
4. 4

   Combine and finish the dish

   • Add the cooked spaghetti to the skillet with the vegetables.
   • Pour in about 1/4 cup of the reserved pasta water and toss everything together to create a light sauce.
   • Remove from heat and stir in the fresh lemon juice and chopped parsley.
   • Season with 1/4 teaspoon of salt and the black pepper. Toss well and serve immediately.