Easy Summer Pasta with veggies
It’s amusing to me that so many people complain about the text before recipes. Desperate to find the “jump to recipe” button and rolling their eyes at the ads. So many of these same people refuse to purchase a cook book and believe that this ‘free’ recipe online should just be the recipe its self. But the text before the recipe helps SEO and those ads keep the free recipes coming.
While I have not pursued this blog as a monetary venture, most do. Because of this, you don’t see ads on this site but the photos aren’t perfect, and sometimes I miss a word. I write this to bring perspective and hopefully you’ll pause on other sites before you complain about the words and the ads.
Easy Summer Pasta with Veggies
2 servings
20 Cherry Tomatoes, sliced in half
8 oz sliced baby bella mushrooms
1 large zucchini
1/4 tsp salt
4 cloves garlic, diced
4 oz thin spaghetti (1 1/2 of the pasta spoon hole)
2 TBS Olive oil
8 basil leaves
shaved fresh parmesan
Tools: spiralizer
Slice off the top of the zucchini and spiralize into noodles (alternatively slice)
Sprinkle the zucchini with salt and place between paper towels to soak up as much moisture as possible.
Bring a sauce pan of water to a boil, add the thin spaghetti and cook 5 minutes, strain and set aside
In a skillet heat 1 TBS olive oil over medium and add diced garlic cloves, cooking for 5 minutes. Add the mushrooms and cook until tender. Set the garlic and mushrooms on a small plate or bowl.
Squeeze the zoodles to pull out the liquid.
Turn the heat to heat on the skillet and add the zoodles and tomatoes. Cook for 3-5 minutes, tossing to ensure they don’t stick.
Turn the head back to low, add the mushroom mixture along with the pasta and stir. Add 1 TBS olive oil and cook for 5 minutes to allow all ingredients to heat up
Slice the basil and mix into the pasta. Remove pasta from heat and plate
Top with fresh parmesan and serve
