Summer Veggie Pasta


So good. So clean. So easy.

Can I make a confession? I’m not the greatest at following recipes. I just kind of “go with it” in the kitchen. So tonight for dinner I wanted something quick, light (because its supa dupa hot here right now) and I had some zucchini I needed to use so I came up with this lil concoction. It was SO GOOD! I know, I keep saying that

1 carrot, diced
1 cup of onions and peppers (I had some in the freezer so that’s what I used)
1 TBL of extra virgin olive oil
1 TBL shallot, minced
1 clove of garlic crushed
1/2 cup canned crushed tomatoes
A punch of crushed red pepper
Juice of 1/2 a lemon
2 med zucchini
Another TBL of EVOO

1. throw the first 3 ingredients into a big ol skillet on low heat, salt and pepper to taste and let em sweat it out for a while (let’s say 5 mins) on med-low
2. Add the shallot and garlic, let everybody mingle for a few mins
3. Add the crushed tomatoes, sprinkle in some hot pepper, give a squeeze of lemon and let it bubble for a bit. Turn heat down to simmer and get to work on the zucchini.
I sliced some with a mandolin, used a veggie peeler on others, and used a knife to make spaghetti-like strands (my knife skills are not awesome and none of them looked anything like pasta) honestly I don’t think it matters. Do whatever you want! You could even slice the zucchini into coins, it’s your dinner dammit.
4. Moving on. Either take the sauce out at this point or get another pan. Add zucchini and olive oil, sauté for a few mins until its tender but still has some bite to it. Top with sauce and devour!

Hope you like it! It was the perfect dinner before my barre fitness class. Now I’m hangin pool side with a glass of Pinot Grigio and a few new reads before bed.☺


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