Zucchini Noodles w Sautéed Tomatoes & Pine Nuts


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Almost too simple to be true and so good that I made this 3 times in one week with no shame. After a long summer of eating whatever I want whenever I want, I vowed to start this semester eating more clean. This week, I’m eating vegan to cleanse out all of the endless bowls of ramen I recklessly inhaled this summer. Although it’s not a bowl of authentic shoyu ramen, this zucchini pasta has kept me afloat this week. Vegan and 100% guilt free.

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Side Note: zucchini noodles can be spiralized and kept in the fridge for a few days, but of course they are best with immediately used.

 


Zucchini Noodles w Sautéed Tomatoes & Pine Nuts

1 tbsp olive oil

1 pint yellow cherry tomato, halved

2 tsp salt

2 tsp pepper

1/4 cup pine nuts

1 clove of garlic, pressed

1 lb zucchini, use spiralizer to make noodles

1/4 cup fresh basil, chopped

salt and pepper, to taste

On medium-high heat, sauté tomatoes in olive oil for about 4-5 minutes until soft. Add salt and pepper. Slightly crush pine nuts and sauté with tomatoes. Add in pressed garlic. Lower heat and add zucchini noodles, continue sautéing for another 2-3 minutes. Turn off heat and toss in chopped basil. Serve immediately and top with shaved parmesan (optional).

 

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