Fresh, Vibrant, and Delicious: Discover Our Summer Zucchini Pasta – A Perfect Blend of Garden-Fresh Zucchini and Flavorful Herbs for a Light, Summery Delight!
Savor the last days of summer with this Summer Zucchini Pasta by @healthylittlevittles.
Fresh, Vibrant, and Delicious: Discover Our Summer Zucchini Pasta – A Perfect Blend of Garden-Fresh Zucchini and Flavorful Herbs for a Light, Summery Delight!
Savor the last days of summer with this Summer Zucchini Pasta by @healthylittlevittles.
1 box (8 oz) Ancient Harvest Protein Rotini Pasta
1 tablespoons olive oil
2 small zucchinis (green and yellow or just green), sliced in semi-circle
1 small onion, chopped
1 tablespoon minced garlic
2 tablespoons vegan ricotta (or may use regular ricotta if not vegan)
2 tablespoons lemon juice
1 large handful of arugula
salt & pepper, to taste
Bring 8 cups of water to a boil in a small saucepan.
While the water is heating, heat a large skillet over medium heat and add olive oil.
Add the minced garlic, and onion saute until the veggies are soft, tossing occasionally.
Cook the Protein Rotini Pasta according to the package directions.
While the pasta is cooking, add the zucchini to the onion mix and saute for a couple more minutes. Turn down the skillet heat to low add the ricotta and lemon juice to the skillet and stir.
Drain and rinse the noodles then add to the skillet with the zucchini, and toss to combine.
Add more olive oil if needed and toss.
Sprinkle with salt and pepper, taste, and adjust.
Remove from heat and add the arugula.
Serve in bowls and then garnish with more ricotta (if desired).
