Zucchini Pasta with Veggies

Zucchini Pasta with Veggies

Ingredients (Minimal, 8 items)
• 2 medium zucchinis (spiralized into noodles)
• 1 small carrot (julienned)
• ½ red bell pepper (thinly sliced)
• ½ cup cherry tomatoes (halved)
• 1 clove garlic (minced)
• 1 tablespoon olive oil
• Salt & black pepper to taste
• Optional: sprinkle of grated parmesan or nutritional yeast

Instructions

1. Prep the veggies:
   Wash and spiralize zucchinis into noodles (“zoodles”). Slice all other vegetables into thin, even pieces.

2. Sauté aromatics:
   Heat olive oil in a large pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

3. Add the veggies:
   Toss in carrots, bell peppers, and cherry tomatoes. Sauté for 3–4 minutes until slightly tender but still colorful.

4. Add zucchini noodles:
   Stir in the zoodles and cook for another 2–3 minutes. Avoid overcooking to keep them firm and fresh.

5. Season and finish:
   Add salt, pepper, and optional parmesan or nutritional yeast. Toss everything together until evenly coated.

6. Serve fresh:
   Plate immediately and enjoy as a light, healthy lunch or dinner option. You can also add grilled tofu or chicken for extra protein.