Zucchini Tomato Pasta
Time: 25 minutes
This veggie pasta recipe is so light and delicious you can eat 3 plates without getting bloated 💁🏻♀️
What can be better than a classic tomato pasta? What about a classic tomato pasta that you can have as much as you want? No restrictions.
This recipe is made with zucchini noodles which are low caloric but highly delicious and addictive. The flavorful combination of zucchini noodles with tomato, basil and coconut creates a unique gastronomical experience that will keep you asking for more and the best part is… you can actually have it! Since they are only veggies and spices the more you eat the better.
Ideal for plant based foodies, low calorie diets, and kid friendly (because who doesn't like pasta?)
1 medium zucchini
One handful of cherry tomatoes
Salt and pepper
¾ cup I Eat My Greens “Tomato & Basil with Coconut” soup
1. First, the fun part! Let's spiralize the zucchini. *Tip: if you don't have a spiralizer you can buy zucchini noodles prepackaged or make them with a potato peeler by running it through the zucchini lengthwise*
2. In a medium skillet, add ¾ of a cup of I Eat My Greens “Tomato $ Basil with Coconut Soup" at low-medium heat and stir occasionally. Add your cherry tomatoes and 2 medium sized basil leaves and let it sit for about 5 minutes until the soup begins to thicken.
3. Add your zucchini noodles and stir everything carefully.
4. Time to plate and enjoy!