EASY RECIPES & TIPS FOR A SUSTAINABLE LIFESTYLE

 

 

 

 

 

 

 

 

 

 

 

TOMATO BASIL ZUCCHINI PASTA RECIPE (VEGAN)

TOMATO BASIL ZUCCHINI PASTA RECIPE (VEGAN)

Tomato Basil Zucchini Pasta(1).jpg

Hi Everyone,

Hope you’re doing well! Today I’m sharing a very simple and delicious light Tomato Basil Zucchini pasta. It’s not heavy on the sauce, in fact it’s very light. But it’s got the most subtle tomato basil flavour with a hint of garlic with delicious zucchini slices. It takes only 10 minutes to prepare and only 15 minutes to cook. Not bad for a weekday meal after a long day at work.

For this recipe, I’m using non-GMO Barilla pasta, organic and local tomatoes, zucchinis, basil and garlic. I’m also using Terra Delyssa organic olive oil.

Well I hope you give this recipe a try and if you enjoy it, please share it with your family and friends.

Take care,

Christie

Disclaimer: I am not sponsored by the companies listed in this post

Tomato Basil Zucchini Pasta.jpg

TOMATO BASIL ZUCCHINI PASTA RECIPE (VEGAN)

SERVES 3-4 |  READY IN 25 MINS

INGREDIENTS

  • 1 box or 454 grams of spaghettini pasta

  • 2 pints organic cherry tomatoes, halved

  • 1 organic zucchini, sliced

  • 1 handful organic basil leaves, roughly chopped

  • 6 garlic cloves, sliced

  • 1/2 cup hot pasta water

  • 1 tsp salt

  • 3 tbsp organic extra virgin olive oil

    Optional: nutritional yeast as the “parmigiana reggiano”

     

INSTRUCTIONS

  1. Boil your pasta and sliced zucchini in the same pot for 5 minutes. Reserve 1/2 cup of the pasta water for later. Strain pasta and zucchini in a colander.

  2. In a large pan set on medium heat, fry garlic until fragrant. Quickly add cherry tomatoes and season with salt. Sauteed tomatoes until they release their juices creating a sauce.  Pour in the hot pasta water and add fresh basil.

  3. Throw in pasta and zucchini. Mix well.  Serve immediately and enjoy!

 

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