Garlic, Zucchini & Tomato Pasta

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Garlic, Zucchini & Tomato Pasta

Martine Chin
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entree, Lunch
Servings 4
Calories 292 kcal

Ingredients
  

  • 4 cups brown rice pasta cooked, 220g
  • 2 medium zucchini spiralized
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes halved, 150g
  • 2 cloves garlic crushed
  • 1 tsp smoked paprika
  • chili flakes to taste
  • 2 tsp parsley dried
  • 4 tbsp vegan parmesan grated (optional)

Instructions
 

  • Cook the pasta according to instructions on the packaging.
  • Heat olive oil over medium heat in a pan and sauté the zucchini and cherry tomatoes for 2-3 minutes. Season with salt and pepper, add in the crushed garlic and cook for another 2 minutes.
  • Add in the cooked pasta and mix well—season with smoked paprika and chili flakes.
  • Divide between bowls and top with vegan parmesan cheese and dried parsley.

Nutrition

Calories: 292kcalCarbohydrates: 53gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 3mgSodium: 104mgPotassium: 348mgFiber: 6gSugar: 5gVitamin A: 663IUVitamin C: 27mgCalcium: 82mgIron: 1mg
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Posted in Dairy-Free, Freezer Friendly, Gluten-Free, Lunch, Quick, Vegan

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