I was flipping through a magazine on a scorching summer day when inspiration for this recipe struck.

It was way too hot for a heavy pasta dish, yet I craved that tomato, basil, and olive oil combination.

I saw an article with photos of thinly sliced zucchini and that was the “aha” moment I needed! After a quick trip to the grocery store and a few minutes recovering in the air conditioning, I created this delicious recipe.

CHERRY TOMATO AND BASIL PASTA RECIPE

(Serves 2)

INGREDIENTS

• 2 c zucchini, spiralized or peeled into noodle-strips
• 1 tsp olive oil
• 1 tsp lemon juice
• 1 c cherry tomatoes, quartered
• 1 Tbsp fresh basil, chopped
• salt and pepper, to taste
• 2 Tbsp nutritional yeast (optional)

DIRECTIONS

1. Bring a large pot of water to boil over medium-high heat.
2. Once boiling, add zucchini for 1-2 minutes or until slightly tender.
3. Drain in a colander and transfer to a bowl.
4. Add olive oil, lemon juice, tomatoes, basil, salt, and pepper, and mix well.
5. Plate, top with a bit of nutritional yeast, and enjoy!

TIPS/SUBSTITUTIONS 

• If you’re craving a heartier pasta, you can use quinoa or brown rice pasta instead of zucchini noodles.
• You can also substitute one teaspoon of dried basil for fresh.

Zucchini pasta is a great choice if you’re looking to lose weight. It’s a lower calorie alternative, and it’s filled with satiating fiber.

While this dish certainly won’t pack on the pounds, it does pack the beautifying powers of manganese, an essential element in the production of collagen-forming amino acids to keep you looking youthful.

Hungry for more? Give this Refreshing Strawberry And Lemon Mint Salad Recipe a try!