Hello from Europe! I am having so much fun traveling and eating lots of amazing food. One of my goals while being away is to continue my healthy eating habits. I wrote a blog post on how to stay healthy while on vacation – you can read it here.
Last week my daughter and I cooked a delicious healthy dinner in her London flat. I had to share the recipe because 1) it was so delicious and 2) it was very easy and inexpensive. Another perk of this meal was that we had leftovers!
You can alter this recipe to make it vegan or vegetarian – the choice is yours. Both ways taste just as great.
Serves: 4
Ingredients:
- 1 pkg brown rice pasta
- 2 medium or 1 large zucchini chopped in ½ “matchstick” pieces
- 2 roasted red peppers sliced thin(in jars located in condiment section of grocery store)
- 1 garlic clove minced
- 1 small jar of vegan or regular pesto (or you can make your own)
- 3 tablespoons of olive oil
- ½-¾ cup of pine nuts
- Vegan or regular Parmesan cheese
Method: Fill a large pot with water and set on high heat. While pasta water is heating up to a boil, take a large saucepan and place olive oil in it. Mince garlic and chop up zucchini. Heat the pan with olive oil -saute garlic & zucchini until zucchini is tender but not mushy. Take the pan off the burner, stir in pesto & red peppers and cover the pan. Boil pasta as directed on pkg. Drain, place pasta in large bowl, pour sauce over, toss & serve on plates. Finish by sprinkling top with pine nuts & parmesan.
•Special Touch: Toast pine nuts by place them in a pan on medium heat. Toss frequently until golden brown -just takes a few minutes.
I hope you enjoy this meal as much as I did. Let me know what you think or alterations you tried in the comment box below!
