Sunny days call for summery food, and you can’t go wrong with this super healthy bowl of vegetable pasta. Bursting with flavor and freshness, it’s as easy as it is tasty and you can have it on the table in under twenty minutes. Serve with a fresh green salad alongside, or with some steamed greens to really maximize the nutrition of this meal. If you’re not a fan of mozzarella, a sprinkling of parmesan also works well.
Ingredients (to serve 4):
- 4 cups of dried spaghetti or tagliatelli
- 1 tin of tomatoes
- 1 white onion
- 4 cloves of garlic
- 4 tablespoons of olive oil
- 1 teaspoon of sugar
- 1 tablespoon of red wine vinegar
- 1 teaspoon of salt
- 1 zucchini
- 1 lemon
- 2 tablespoons of toasted almonds
- 2 balls of mozzarella
Instructions:
- Finely slice the onion and heat the oil in a large pan.
- Add the onion to the pan and cook for 5 – 6 minutes, until it starts to soften.
- Dice the garlic and add this to the pan, cook for a further 4 – 5 minutes.
- Add the tomatoes, vinegar, salt and sugar and stir well. Reduce to a simmer and allow to cook for 10 minutes.
- Cook the pasta according to packet instructions.
- Using a vegetable peeler, slice the zucchini into ribbons. Dress with lemon juice, salt and black pepper.
- Serve the sauce on top of the cooked pasta, and then top with some of the zucchini ribbons and torn pieces of mozzarella.
