Zucchini Pasta Primavera

Clean Eating pasta with a super fresh and light spin!

It’s time to harvest those beautiful zucchini! They are overflowing out of gardens and market’s this time of year! Here’s a delicious recipe to really enjoy the seasonal veggies!Makes 2 servings

Ingredients:

• 1.5 cups cherry tomatoes, cut in half
  
• 1 ear of fresh organic corn cut from cob
  
• 1 fresh thinly sliced garlic clove
  
• 1/4 tsp red-pepper flakes
  
• 2 Tbsps avocado oil, or extra-virgin olive oil
  
• 2 small/medium zucchinis
  
• 1 Tbsp toasted pine nuts
  
• 1 Tbsp grated fresh Parmesan (optional)
• fresh basil leaves to garnish

Instructions:

Use a spiralizer to make zucchini noodles.

Sauté tomatoes, garlic, and chili flakes in hot oil for 1 minute over medium-high; add in the zoodles.

Cook, tossing, just 1 to 2 minutes.

Sprinkle with toasted pine nuts, Parmesan, and fresh basil leaves.

Enjoy!

❤Rachel

Zucchini Pasta Primavera Recipe

Category Dinner Lunch Salads

Ingredients

• 1.5 cups cherry tomatoes, cut in half
• 1 ear of fresh organic corn cut from cob
• 1 fresh thinly sliced garlic clove
• 1/4 tsp red-pepper flakes
• 2 Tbsps avocado oil, or extra-virgin olive oil
• 2 small/medium zucchinis
• 1 Tbsp toasted pine nuts
• 1 Tbsp grated fresh Parmesan (optional)
• fresh basil leaves, to garnish

Instructions

1. Use a spiralizer to make zucchini noodles
2. Saute tomatoes, garlic, and chili flakes in hot oil for 1 minute over medium-high; add in the zoodles.
3. Cook, tossing, just 1 to 2 minutes.
4. Sprinkle with toasted pine nuts, Parmesan, and fresh basil leaves.

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