Zucchini "Pasta"

Since giving up pasta for lent (and trust me I loooove me some pasta) I have been trying to get creative with ways to substitute meals that normally call for the delicious carb. So far, I have used and fell in love with spaghetti squash and then, I found a recipe for zucchini pasta. Huh, I thought, well why not give it a try. My friends, I would never stear you wrong with a recipe, good gracious was it delicious!  

Ingredients

  • 8 ounces cherry tomatoes, sliced
  • 1 clove garlic, thinly sliced
  • 1/4 cup chopped raw walnuts
  • 2 tablespoons torn fresh basil, plus leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Sea salt
  • 1 zucchini, thinly sliced lengthwise, slices cut into 1/4-inch-long strips

Directions

  1. In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.
Now, I added a little Maggie touch to the original. I didn't have fresh basil so I added a cup of fresh chopped spinach and about a tablespoon of dried basil (a good tip- over the bowl, rub the dried herbs between your hands into the dish, it will enhance the flavor) I also shaved up a whole cucumber. To beef up the dish, I reused from the night before some quinoa and black beans. Mixed it all together and added some salt & pep. BOOM. Delicious.
And this is leftovers I brough to work yesterday. Same meal but I added half of an avocado, some extra cherry tomatos and a whole lot of spincach.

Overall, I don't miss pasta as much as I thought I would, and so far I've lost 2 pounds since eliminating it. I find refreshing to feel full after a meal but not lethargic and wanting to take my pants off from being bloated.

Recipe orginally from: whole living

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