I’ve got a 10-minute dinner to share with you today. In less time than it takes you to order take out, you can prepare and enjoy this easy and delicious alkaline pasta.
We combine zucchini noodles with herbs and cherry tomatoes to bring you a satisfying dinner that is full of vitamins and minerals. This would make a perfect side dish for wild-caught salmon – or enjoy it on its own.
This is one pasta you can guiltlessly eat a whole bowl of!
This dish is great with fresh herbs, but dried will work to – use what you have. Feel free to swap in other herbs that you prefer or happen to have on hand.
So give it a try and let me know what you think over on Facebook.
ITALIAN “PASTA” WITH TOMATO & BASIL
Ingredients [serves 4]
- 5 medium zucchinis
- 1 tbsp. coconut oil
- 2 tsp. fresh or dried basil
- 2 tsp. fresh or dried oregano
- 2 lemons, freshly juiced
- 1 cup of cherry or grape tomatoes, halved
- Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
- Black pepper to taste
Prepare zucchini noodles by running your zucchini through spiralizer or vegetable peeler.
Add coconut oil to a pan over medium heat. Let the pan get warm for 2 to 3 minutes. Once the pan is warm add zucchini noodles, lemon juice, sea salt, pepper, and other herbs or spices; stir the mixture every minute or so. Continue to cook zucchini noodles for 4 to 5 minutes (flash sauté). Remove from heat, serve, and enjoy!
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