I love August! After waiting all summer, my garden is finally producing and I have an abundance of vine ripe tomatoes and zucchini. And what better way to marry these two fresh ingredients than in a (veggie) pasta dish.
Serve this along side your favorite protein for a wholesome pasta dish!
NOTE: If you don’t have a spiralizer ( which I highly recommend ) you can still make veggie noodles using your vegetable peeler or a mandolin.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 cups fresh tomatoes diced about 3 large tomatoes or a pint of cherry tomatoes
- 2 medium zucchini cut into noodles
- 1 small sweet potato cut into noodles
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- salt and pepper to taste
- fresh basil to garnish
Ingredients
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Instructions
- Heat oil in a large sauté pan over medium-high heat. Add in garlic and sauté for 1 to 2 minutes.
- Add in the diced tomatoes and season with 1 tablespoon Italian seasoning, red pepper flakes (optional), and a sprinkle of salt.
- Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release its juices. (see photo above)
- Add in spirlized sweet potato noodles and stir . Cover and let cook 5 minutes.
- Add in zucchini noodles, cover and cook an additional 5 minutes. Be careful not to over cook the vegetable noodles. You want them to be slightly al dente. Remove cover, stir and season with salt and pepper.
- Transfer to a serving dish and top with fresh chopped basil.
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