A Healthy Alternative
RECIPE+PHOTOS BY GRACE MATTEI OF PATTERNED POSIES
It’s no secret that when Summertime rolls around, everyone is looking to slim down. Whether it’s for bathing suit season, or just to fit into your favorite pair of Summer shorts, it can be tough to find recipe that’s not only filling, but healthy as well; that’s where this zucchini pasta comes in!
If you’re anything like me, you love your carbs. In fact, they’re your go-to when it comes to meals. However, unless you want to wreak major havoc on your waistline, sometimes you need to lighten up your meals and focus more on the greens! What’s great about this “pasta” is that it’s fun to eat, gives you a full serving of vegetables, has plenty of protein from the nuts, and is vegetarian friendly! Did I mention delicious? It’s that too. With only a few ingredients, it’s easy to whip up in a hurry, and is perfect for a Summer lunch (and quick leftovers!). See below for full recipe and instructions.
- 2-3 large zucchinis
- spiralizer (to make the "pasta")
- 1 cup of grape tomatoes, halved
- ¾ cup of raw minced almonds
- freshly grated parmesan
- 1 Tbsp of minced garlic
- ¼ cup of olive oil
- salt & pepper to taste
- Start off by getting your ingredients ready; spiralize all of your zucchinis until you have a mound of zucchini "pasta," slice your tomatoes, and grate your fresh parmesan. Next put your garlic and olive oil in a pan and let it simmer (but don't let the garlic brown).
- Once the pan is hot, add in your zucchini "pasta." Make sure it gets stirred around so it will all heat equally and get coated in the olive oil. The point is to let the zucchini cook and get a little bit seared, but mostly to heat it.
- Once your zucchini has been heated sufficiently, add in the tomatoes and almonds (mix them around to make sure they get cooked as well).
- Remove the "pasta" from heat once it's been thoroughly cooked, and add in any extra olive oil, salt, or pepper in to taste.
- Sprinkle some Parmesan on top & serve while hot. Enjoy!