Garlic, Zucchini & Tomato Pasta
Garlic, Zucchini & Tomato Pasta
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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