Yesterday I made a delicious lunch that was so fast and easy and looked pretty sophisticated. I will post a picture of it, soon...I enjoyed it so much I wanted to post it right away. It is:
Gluten free, healthy and very comforting!
I followed a recipe I found in Southern Living, and made a few variations to suit my taste and diet.
Simple ingredients:
1 medium to large Shredded Zucchini
Fresh Garlic (to taste- I used 2 cloves)
1/4-1/2 c.* Shredded Asiago
1 serving Brown Rice Pasta (Tinkyada Joy)
1/2 TBSP* (or less) EVOO
1/2 TBSP* (or less) Butter (light)
Handful of Toasted Pecan pieces
Sea Salt and Fresh Pepper
Fresh Basil (I used 2 cubes of fresh frozen basil from Dorot)
1/4 c. Pasta Water
*I used less butter, oil and cheese than the recipe called for and I still found it a little bit rich for my tastes...next time I make this I will use less of all three. I would also add more zucchini and take away a little pasta to make it even healthier.
Gently heat pecans in a dry pan over medium heat until slightly toasted; set aside. Prepare Pasta according to directions. Meanwhile. Saute the zucchini and garlic in the EVOO and Butter until soft. Remove from heat. After Pasta is cooked, toss into zucchini mixture, add fresh basil, asiago cheese, sea salt and pepper and about a 1/4 c. of the pasta water. Sprinkle the pecans over the top and enjoy!
No comments:
Post a Comment