Zucchini “Pasta”

This simple and fresh veggie pasta dish can be served warm or cold.

It is vegan, dairy and gluten free!  4 servings.

  • 2 cups cherry tomatoes, sliced in half (use yellow, orange & red for colorful presentation)
  • 1 clove garlic, thinly sliced or crushed
  • 3 Tbsp. torn fresh basil, plus extra for garnish
  • 2 Tbsp. olive oil, plus more for drizzling
  • 2 medium zucchini, grated or thinly sliced lengthwise and cut into ¼˝long strips
  • Sea salt to taste
  • ¼ cup pine nuts (or chopped walnuts)

In a serving bowl, combine tomatoes, garlic, basil, and oil. Add salt and let marinate for 60 minutes. To cut zucchini, use a food processor with a grating blade if possible; or use a “zoodle” maker, hand grater, or mandolin. Toss tomato mixture with zucchini and garnish with nuts and basil.  Add your favorite protein such as grilled shrimp or chicken if you wish!

143 calories, 6 g carbohydrates, 3 g protein, 13 g fat per serving (not including added protein).


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