Name: Veggie Pasta
Ingredients: 2 cups fresh tomatoes, diced (about 3 large tomatoes or 1 pint cherry tomatoes); 2 zucchini's cut into noodles using a spiralizer or vegetables peeler; 1 small sweet potato or yam cut into noodles using a spiralizer or vegetables peeler; 2 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp Italian seasoning; ¼ tsp red pepper flakes; salt and pepper, to taste; fresh basil, chopped, for garnish

CategorySide Dishes

NON-STARCHY VEGETABLES | STARCHY VEGETABLES|

2- SERVINGS

Total Time20 mins

2 cups fresh tomatoes, diced (about 3 large tomatoes or 1 pint cherry tomatoes)

2 zucchini's cut into noodles using a spiralizer or vegetables peeler

1 small sweet potato or yam cut into noodles using a spiralizer or vegetables peeler

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tbsp Italian seasoning

¼ tsp red pepper flakes

salt and pepper, to taste

fresh basil, chopped, for garnish

Prepare vegetables accordingly. Heat oil in a large sauté pan over medium-high heat. Add in garlic and sauté for 1 to 2 minutes. Add in the diced tomatoes and season with 1 tablespoon Italian seasoning, red pepper flakes, and a sprinkle of salt.

Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release its juices.

Add in spirlized sweet potato noodles and stir . Cover and let cook 5 minutes. Add in zucchini noodles, cover and cook an additional 5 minutes. Be careful not to over cook the vegetable noodles. You want them to be slightly al dente.

Remove cover, stir and season with salt and pepper. Transfer to a serving dish and top with fresh chopped basil. Serve alongside your choice of protein to make it a complete meal.

Ingredients