Zucchini Pasta with Pesto & Tomato

YUM-MY!

Ingredients

(serves 2)

• 2 large zucchini
• Handful mini tomatoes, halved
• 2 tablespoons vegan basil pesto (double check its dairy & gluten free)
• 1 clove crushed garlic
• Sprinkling freshly ground black pepper
• Vegan cheese (I used the powder-like parmigiano stlye kind but vegan mozzarella shreds would work well too)
• Drizzle of extra virgin olive oil

Directions

1. Take the top and bottom off the zucchini, & then carefully slice it into your pasta style strands. I did mine a similar size to spaghetti, but I've made more tagliatelle ribbons before too.
2. Sprinkle the zucchini with freshly ground black pepper, and place in a steamer for about 3-4mins until it's soft.
3. While that's cooking, heat the oil in a skillet & saute the tomatoes with the garlic (taking care not to let the garlic burn).
4. Transfer the pasta to a bowl & gently toss it with the pesto, (trying not to break up the pasta), add the tomatoes & garlic.
5. Divide the pasta into dishes & sprinkle with cheese, serve warm.

Simple! An Utterly Yummy (& majorly healthy and good for you) dinner made in 15 minutes, that will make your stomach smile. Enjoy foodies :)