Veggie Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Gluten-Free, Vegan, Soy-Free
Serves: 4
Ingredients
  • 1 lb./16 oz. gluten-free penne pasta
  • ¼ cup extra virgin olive oil
  • 8 cloves of garlic, minced
  • 2 small (or 1 large) zucchini, chopped
  • 1½ cups cherry tomatoes, halved
  • 1 cup fresh basil, chopped
  • 1 tsp. Himalayan pink salt
  • 1 tsp. black pepper
Instructions
  1. Fill a large pot with water and bring to a boil. Salt the water and add in the pasta. Let the pasta boil according to package directions or until al dente. Drain pasta and set aside.
  2. Meanwhile, in a large skillet over medium heat, add in the olive oil and garlic. Sauté the garlic until it becomes fragrant, about 3 minutes. Add in the chopped zucchini and ½ teaspoon salt. Next add in the cherry tomatoes and sauté the veggies until the tomatoes blister.
  3. Pour your drained pasta into the skillet with the veggies and add in the rest of the salt, pepper, and fresh basil. Combine all the ingredients until the pasta is coated in the veggie mixture. Taste and add more salt and pepper as desired.
  4. Enjoy!
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/veggie-pasta/