Delicious Vegan Pasta – Zucchini Pomodoro

Zucchini Pomodoro is a delicious alternative to pasta.  It’s a great way to use up those summer garden vegetables.  We all know the harvest is bountiful and the vegetables huge in the summer (who doesn’t know somebody trying to give away bags of squash the size of baseball bats and bushels of tomatoes?).

This recipe is gluten- free, vegan, and Weight Watchers friendly at only three points.

Tools needed:  a sharp knife and a spiralizer.  I use the Paderno spiralizer.  It is easy to use, easy to clean, and safer than a mandolin slicer.

Zucchini Pomodoro

2 teaspoons olive oil
2-3 cloves fresh garlic, chopped
grape tomatoes, cut in half (I used NatureSweet Cherubs 10.5 oz container because that’s what I had in the house)
salt, to taste
black pepper, fresh ground to taste
1/4 teaspoon red pepper flakes
1 medium zucchini, spiralized with thin blade (zoodles)
1/4 cup fresh basil, chopped

Heat oil in large non-stick skillet.  Add garlic, tomatoes, salt, black pepper, and red pepper flakes. Cover and simmer until the tomatoes are soft, about 15-20 minutes.  Increase heat, add zoodles and basil and cook to desired texture (2-5 minutes).

Top with freshly grated Parmesan cheese (vegetarian).  Omit cheese for vegan.