Thursday, May 17, 2012

Zucchini Pasta with Pesto & Tomato


(serves 2)
  • 2 large zucchini
  • Handful mini tomatoes, halved
  • 2 tablespoons vegan basil pesto (double check its dairy & gluten free)
  • 1 clove crushed garlic
  • Sprinkling freshly ground black pepper
  • Vegan cheese (I used the powder-like parmigiano stlye kind but vegan mozzarella shreds would work well too)
  • Drizzle of extra virgin olive oil

  1. Take the top and bottom off the zucchini, & then carefully slice it into your pasta style strands. I did mine a similar size to spaghetti, but I've made more tagliatelle ribbons before too.
  2. Sprinkle the zucchini with freshly ground black pepper, and place in a steamer for about 3-4mins until it's soft.
  3. While that's cooking, heat the oil in a skillet & saute the tomatoes with the garlic (taking care not to let the garlic burn).
  4. Transfer the pasta to a bowl & gently toss it with the pesto, (trying not to break up the pasta), add the tomatoes & garlic.
  5. Divide the pasta into dishes & sprinkle with cheese, serve warm.
Simple! An Utterly Yummy (& majorly healthy and good for you) dinner made in 15 minutes, that will make your stomach smile. Enjoy foodies :)

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