Summer Pasta

Print

With ImageWithout Image

Summer Pasta

Yield 2

ingredients

• 4 ounces pasta of choice
• 1 medium zucchini, freshly spiralized (or 1 cup store-bought)
• 1 cup cherry tomatoes
• 1 small red onion, peeled and cut into wedges
• 4 garlic cloves, left whole
• 1 lemon, halved
• handful fresh basil
• avocado oil spray
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• freshly ground black pepper

Instructions

1. Preheat oven to 425 F
2. Cook pasta according to package instructions.
3. Meanwhile, in a large pan or on a baking sheet, place whole tomatoes, onion wedges, garlic cloves and lemon, and roast for 15 minutes or until onion and lemon are golden brown and the tomatoes are soft.
4. Remove the pan from the oven and add drained pasta and zucchini noodles (if using a baking sheet, put veggies into a bowl and add pasta). Squeeze the lemon over the pasta, add olive oil, salt, and basil. Adjust seasonings and serve.

Nutrition Facts

Calories

313

Fat

7 g

Sat. Fat

1 g

Carbs

57 g

Fiber

5 g

Net carbs

52 g

Sugar

7 g

Sodium

312 mg

Protein

8 g

Cholesterol

0 mg