Well I have decided to switch up my approach today and give you folks a really tasty vegetarian pasta that’s actually made from zucchini. I, myself enjoy eating all types of food, for the vegetarian and the carnivore alike. It’s great to switch it up every once in a while and eat something vegetarian and this pasta is awesome! I found a recipe to make zucchini pasta one time and simply all you do is peel zucchini and blanch it in boiling salted water for two minutes to heat it through. You will have tasty gluten free pasta in minutes and it can be mixed with tomato sauce, a creamy Alfredo sauce or just simply tossed with olive oil and parmesan cheese!
This recipe is very simple and delicious. The best part of all is that it is super healthy too!
Garlic Tofu Zucchini Pasta(Serves 4)
2 zucchinis completely peeled
1 pound of firm, organic tofu 1/2″ dice
2 cloves of finely chopped garlic
1/2 cup of 1/2″ diced red onion
1 cup of 1/2″ diced red peppers
1 cup of 1/2″ diced Roma tomatoes
2 Tablespoons of extra virgin olive oil
2 Tablespoons of grated parmesan cheese
1/2 teaspoon of chili flakes
salt and pepper to taste
Heat up a pan with the olive oil and sauté the garlic, vegetables, tofu, and chili flakes until well caramelized.
While the vegetables and tofu are cooking, heat up a pot of boiling salted water and blanch the peeled zucchini for two minutes. Strain the zucchini and toss into the pan with the rest of the ingredients. Season with salt and pepper, and add in the parmesan cheese.
Serve right away.
Nutritional information: 282 calories, 15 grams of carbs, 21 grams of protein, 18 grams of fat, 357 milligrams of sodium, 6 grams of fibre