Here is the 3rd course, dinner, in my full-day-menu series of fellow blogger recipes that I’m sharing this week. In case you missed it, be sure to check out breakfast which was Cookies ‘N’ Cream Pancakes and lunch, Cheesy Smoky Black Bean Soup! The dinner recipe I chose is from Suzanne over at APugInTheKitchen.
She is an amazing cook, recipe creator and has even had her work published. When I saw this dish, I knew I had to make it. It is extremely easy, fast and has very few ingredients….all which I loved. She thought of the genius idea of using half of her pasta as zucchini instead. That way, you are filling up on less pasta and more veggies. Being that zucchini is my favorite vegetable, I couldn’t pass it up. The only changes I made was using gluten-free quinoa pasta and I used nutritional yeast instead of Parmesan cheese, since I am vegan. I also omitted the oil because the hubby no longer can have it. You can definitely use any pasta that you desire and follow her exact recipe here.
I also threw in some sundried tomatos for their incredible sweetness and chew. I had some extras that I needed to use up.
Recipe: Serves 4 Prep time: 10 mins Cook time: 20 mins
Original recipe here
10 cherry tomatoes halved
2-3 large garlic cloves
1 cup flat leaf parsley, chopped
1 medium or 2 small zucchini, julienned or grated
1/4 lb pasta of your choosing (I used gluten-free quinoa pasta)
2 tablespoons olive oil, plus more to drizzle on tomatoes
salt and pepper to taste
1/4 cup nutritional yeast or cheese, per the original recipe
optional: I added some sundried tomatoes
Preheat the oven to 350 degrees. Place cherry tomatoes and garlic cloves on a lined baking sheet. Drizzle with olive oil (if using) and season with salt and pepper. Bake for 15-20 minutes until tender and carmelized. Meanwhile, cook the pasta according to the package directions. Note: If you are using quinoa pasta, it seems to take longer to cook than traditional pasta. It also has a tendency to stick more, so make sure to add a bit of oil to the pasta water and salt the water well. This will season the pasta and help prevent it to stick. Remove the cooked veggies from the oven.
Grate or julienne the zucchini. I chose to slightly water sautee the zucchini over the stove because I like the sweetness after it cooks. In a large bowl, add the zucchini and tomatoes with their juice. Mash the roasted garlic and add it to the bowl. Add the chopped parsley and sundried tomatoes. Add the hot pasta over everything in the bowl, sprinkle well with nutritional yeast or cheese. I used a good amount of nutritional yeast. Toss well and serve. Add any pasta water or oil to moisten, if necessary.