Thai Shredded Vegetable Pasta

1 med. zucchini

2 med. carrots

2T butter

6 cloves garlic - minced

a big handful of spinach

1/3c sunflower seeds

3T crunchy peanut butter

a little soy sauce

a big handful of cooked spaghetti

This was fun.  I had leftover spaghetti that had been rinsed, drained and stored in a plastic bag.  I decided to shred up some vegetables, combine everything and keep it simple tonight.  It was so good!

Into a big non-stick pan, shred the zucchini and carrots.  Simmer in the butter, on low heat, covered, for about 5 minutes.  Add the garlic and finely sliced spinach.  Cook until the spinach wilts.  Add all remaining ingredients, stir a little to melt the peanut butter and coat the vegetables and spaghetti. . .Lin