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.
- 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
- Boil pasta according to directions on box. Drain.
- Sauté 1 Tablespoon olive oil, garlic and mushrooms for about 5 minutes, until mushrooms are tender and golden.
- Using spiralizer (kitchen tool that cuts produce into pasta-like stands) or vegetable peeler, cut zucchini into pasta-like strands.
- Toss cooked pasta, mushrooms, zucchini strands, beans, basil, tomatoes, lemon juice, remaining 2 Tablespoons olive oil and salt/pepper. Optional: Top with parmesan cheese.
- Serve warm or room temperature.
Nutritional Facts for Zucchini Pasta w/ Sundried Tomatoes
Daily Value %*
* Daily Value % based on a 2000 calorie diet.