Creamy  Zucchini Pasta

Yield

4 servings

Time

30 minutes

The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.

Ingredients

– 8 oz. pasta (such as penne, shells, bow tie pasta) – 1 ½ tbsp. olive oil – 1 lb. zucchini, sliced thinly into half circles (or summer squash) – 12 oz. cherry tomatoes, cut in half – 3 garlic cloves, minced – ¾ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – ⅛ tsp. red pepper flakes or to taste – ½ cup full-fat coconut milk – ¼ cup chopped parsley

1. Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions. When cooked, drain and set aside.

2. In the meantime, in a large, non-stick skillet, cook the zucchini in olive oil on medium heat, until slightly browned and cooked through (about 7-10 minutes).

3. Now add the tomatoes, garlic, salt, pepper, and red pepper flakes and cook stirring occasionally, until tomatoes soften nicely (about 5-8 minutes).

4. At this point add coconut milk and parsley. Let simmer for 1 minute.

5. Finally, add the pasta and stir well. Serve immediately.

Once you make this simple pasta recipe, you just might find that you add it to your monthly meal rotation as a hearty and simple dish.

If you have leftovers, you're lucky! This means that you'll get to enjoy the taste and flavors over and over again. All you have to do is store the dish in an airtight container and keep it cool in the fridge for up to 3 days.

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