Sun-dried Tomato + Basil Pasta

A timeless favorite, made to match picky taste-buds. Fresh, savory, delicious.

LET'S CHAT

Tomato-basil is not a new combination by any means. Can I tell you a secret? I hate tomatoes. The texture, the acidity, and the weird little seeds in side absolutely freak me out. But the beauty of sun-dried tomatoes is that they're not acidic, seeded, or slimy!! Fantastic. Sun-dried tomatoes also have a natural oil to them that removes any need for added oils or sauces to this dish. In other news, I got a basil plant so the basil in this pasta is sooo fresh. YUM.

INGREDIENTS

1 package of spaghetti noodles (go for whole grain!)

3 zucchini squash, chopped into half coins

3 Tbs sun-dried tomatoes (I got mine at Trader Joe's)

1 cup fresh basil, chopped

1 cup shredded parmesan

2 tsp Italian seasoning

1/2 tsp avocado or olive oil

RECIPE

1. Bring 2 quarts of water to a boil. Add the noodles when boiling.

2. While the water is heating to boil, chop the zucchini and fresh basil.

3. Saute the zucchini in oil on high heat. Season with 1 tsp of Italian seasoning as it's cooking.

4. Strain the noodles and put them in a large bowl. Add the sun-dried tomatoes, parmesan, and basil. Mix as the parmesan melts.

5. When the zucchini is done, add it to the bowl. Mix and add another tsp of Italian seasoning.

6. Serve and enjoy :)

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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