During the summer, I go to the farmers market once a week and fill my fridge with farm fresh veggies. Two vegetables that are always in my kitchen are tomatoes and zucchini! I love to use the zucchini in a variety of ways, but this pasta has to be my favorite!
Since it is still Winter here in New York, I had to buy my produce from the grocery store, but it was still delicious!
I love this pasta dish because it is chock full of nutritious vegetables and healthy fats from the olive oil. It is one pasta dish that I don’t feel guilty about eating. You can easily switch out the regular pasta with whole wheat pasta or veggie noodles, but I ain’t about that life!
The recipe does take some prep, but it is still a super easy dinner and is guaranteed to fill you up and leave you satisfied for hours. Also, the dish is vegetarian and perfect for “Meatless Mondays”.