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Zucchini Pasta w/ Sundried Tomatoes

Entree, Gluten-Free, Seasons, Special Diets, Spring/Summer, Vegan, Vegetarian

Spiralize, or use a vegetable peeler, to create curly, pasta shaped produce. Bulk up quinoa pasta by adding veggie pasta and other add-ins like mushrooms, beans and sundried tomatoes.

Ingredients

  • 4 ounces dry quinoa pasta, spaghetti or fettuccini-shape
  • 3 Tablespoons olive oil, split
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 4 medium zucchini
  • 1 can (15.5 oz) white cannellini beans, rinsed & drained
  • 1/2 cup chopped fresh basil
  • 6 sundried tomatoes, oil packed & chopped
  • 2 Tablespoons fresh lemon juice
  • Salt & pepper, to taste
  • Optional: shredded parmesan cheese

Directions

Serves

4

1Boil pasta according to directions on box. Drain.
2Sauté 1 Tablespoon olive oil, garlic and mushrooms for about 5 minutes, until mushrooms are tender and golden.
3Using spiralizer (kitchen tool that cuts produce into pasta-like stands) or vegetable peeler, cut zucchini into pasta-like strands.
4Toss cooked pasta, mushrooms, zucchini strands, beans, basil, tomatoes, lemon juice, remaining 2 Tablespoons olive oil and salt/pepper. Optional: Top with parmesan cheese.
5Serve warm or room temperature.

Nutritional Facts for Zucchini Pasta w/ Sundried Tomatoes

2 cups

4

Daily Value %*

17%

20%

7%

0%

16%

16%

36%

24%

20%

80%

10%

20%

* Daily Value % based on a 2000 calorie diet.

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