Ingredients
Equipment
Method
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Once boiling, carefully drop in the whole grain noodles and cook according to package instructions (8-10 minutes), stirring occasionally.
- Drain the noodles once they’re al dente and set them aside.
- Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.
- Add the cherry tomatoes and zucchini slices to the skillet and cook until the tomatoes soften and the zucchini turns bright green.
- Add the cooked whole grain noodles to the skillet with the sautéed veggies.
- Toss gently to combine, seasoning with salt and pepper to taste.
- Garnish with fresh basil leaves and sprinkle with Parmesan cheese if desired.
Nutrition
Calories: 200kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 30IUVitamin C: 25mgCalcium: 4mgIron: 10mg
Notes
To enhance the dish, drizzle balsamic glaze before serving.
Rinse the noodles under cold water after draining to stop the cooking process.
Store any leftovers in an airtight container in the fridge for up to three days.
For a vegan option, replace Parmesan cheese with nutritional yeast.
Experiment with different veggies or proteins for variation, such as spinach, grilled chicken, or shrimp.
Rinse the noodles under cold water after draining to stop the cooking process.
Store any leftovers in an airtight container in the fridge for up to three days.
For a vegan option, replace Parmesan cheese with nutritional yeast.
Experiment with different veggies or proteins for variation, such as spinach, grilled chicken, or shrimp.
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