The following easy-to-make recipe comes from LifeVester Angela Delgado, and offers a much lighter alternative to your traditional plate of pasta. Since Angela discovered zucchini could be turned into noodles a few months ago, she’s been making it every single week!
“It tricks me into thinking I’m eating pasta, which I’ve always been addicted to,” she says. “It’s really quick and has simple flavors that all come together to create a really fresh dish.”
With less than half the calories of regular pasta, and a whole lot of vitamin C and other nutrients, this is one pasta where building a healthy addiction would be well-warranted! Serve it up as a light meal or alongside a slice of whole grain bread and a salad.
When summer produce reaches its prime, we’re all about packing it all together in a bowl and calling it dinner. This naturally generates a meal that’s simple, healthy, and never fails to be full of flavor. Ratatouille is the classic definition of that.
A traditional French dish, ratatouille consists of vegetables stewed together so that their flavors meld. It’s generally composed of zucchini, tomatoes, eggplant, onions and peppers, all items that meet together around the same month of the year in the garden. For today’s Meatless Monday version, our LifeVester Grace at FoodFitnessFreshAir calls upon one other summer veggie to add to that mix – corn – for a mildly sweet and crunchy topping.
As Grace says:
“When veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal.”
Gather up some veggies, choose a whole grain to pair with them, and then head on over to Grace’s blog for the recipe and get cooking!
Zucchini grows faster than your appetite does after an intense summer workout – and come August, there’s plenty of it. Gardener or not, now is the prime time to sneak this vitamin A filled veggie onto your dinner plate, and with it’s noodle-making abilities, it’ll be easy to do so.
Containing a mere 33 calories per medium zuke, the summer squash makes for the perfect pasta swap. Alas, a solution that lets you send a pile of pasta high onto your plate without feeling weighed down afterwards. All you need is a cheap julienne peeler and a few minutes of time. From our Meatless Monday columnist and food blogger Grace:
“You should find the julienne peeler rather easy to use. Simply place your zucchini on a flat surface, and slide its blade from one end to the other. Repeat until you get down to the end.”
With any leftover zucchini scraps from the process, Grace places those right into the blender with the avocado cream that tops this recipe. It lends a bit of decadence to this light and fresh, summer-in-a-bowl recipe. As Grace says:
“With a bowl full of the whole summer garden – sweet corn, juicy tomatoes, fresh herbs – this is a good place to start the zucchini noodle marathon that’s bound to follow. Here, you get a whole bunch of fresh ingredients to keep things light, but also a richness from the avocado that pulls it all together. For presentation purposes, keep it all separate like pictured [above]. But you’ll definitely want to give everything a good mixing with your fork before diving in.”
Head on over to FoodFitnessFreshAir for the recipe, and get ready for a Meatless Monday pasta party that’ll make you feel fresh.