(MEATLESS MONDAYS/VEGAN RECIPES) Are you looking for something scrumptious to liven up your summer? Try putting this zesty zucchini pasta on your plate! The fresh veggies are sure to satisfy your taste buds on a hot summer day! — Global Animal
Fresh Tomato, Basil, Lemon and Zucchini Pasta
Yield: 2 Servings
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 2 teaspoon lemon zest
- ½ teaspoon red chili flakes
- ½ lb (250g) cherry tomatoes, halved
- 4-6 small zucchini (courgettes) (if possible, a mix of yellow and green ones, julienned into long pieces (or peeled lengthwise), enough to fill pasta bowls/plates for two people)
- freshly squeezed juice of ½ lemon
- fresh basil leaves
- salt and pepper
Heat olive oil in a frying pan, add garlic, lemon zest, and chili flakes and cook for one minute.
Add cherry tomatoes and zucchini, and cook for one minute.
Add lemon juice, fresh basil, salt and pepper and toss to combine.
Recipe Courtesy: Vegangela