Zucchini Tomato Pasta
Here's a very simple and super quick light dinner option. In a matter of minutes you will have yourself a grain free pasta alternative with a sugar free tomato sauce. I have kept this recipe so simple so that you can personalise it each time you make it by using different herbs and adding your favourite cooked protein such as prawns, lamb, mince or chicken.
Servings 2
Ingredients
- 3 large Zucchinis
- 1 tablespoon garlic infused extra virgin olive oil
- 400 g canned crushed tomatoes (BPA Free)
- 1 teaspoon dried oregano
- 3/4 teaspoon Dried Basil
- 1 tablespoon pine nuts toasted
- sea salt
- black pepper
Instructions
- Using a julienne peeler, peel zucchini lengthways into long strips to form pasta like strands. Follow tips here.
- In a frying pan, heat olive oil over medium heat.
- Add zucchini pasta and sauté for 2 minutes.
- Add tomato, herbs and pepper and cook for 4-5 minutes, stirring occasionally until zucchini pasta is tender.
- Finish with a drizzle of garlic infused olive oil.
- Garnish with toasted pine nuts.
- Serve warm.
Notes
Serving Suggestions:
- Garnish with fresh herbs of choice.
- Add cooked protein such as prawns, chicken, shredded lamb or beef.
- You can also use cooked mung bean fettuccini or black bean spaghetti or pulse pasta.
- Be careful not to overcook zucchini to avoid soggy pasta.
- Omit pine nuts from recipe or substitute with toasted pumpkin seeds.